The Umami Secret of Hokkaido's Rishiri Kombu: A Journey to the Finest Kelp
Nestled on the northernmost tip of Hokkaido, Kutsugatahama on Rishiri Island, Kafukahama on Rebun Island, and Funadomarihama are the go-to beaches for Rishiri kombu. The perfect blend of natural factors like the tide's currents, water temperature, sunlight, the neighboring mountains, the conditions of the rivers that flow into them, and large kelp drying areas result in the highest quality kelp.
At Okui Kaiseido, the artisans take their time to mature the kelp for one to two years in a carefully monitored warehouse, delivering the finest "Kuragakoimono" to the customers. The kelp is harvested from Rishiri Island and Rebun Island in Hokkaido, ensuring the best quality.
Hokkaido's Rishiri kombu produces a broth that is just as elegant as it is delicious, with its clear and amber-colored nature that never becomes cloudy.
After being harvested, the kelp is stored in a dedicated warehouse, where it matures into Kuragakoi kombu, gaining more depth, flavor, and aroma.
For a perfect umami-packed broth, we recommend using a ratio of 30 grams of kelp per 1 liter of water.