Rausu Kombu powder

Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Rausu kombu offered here comes from Shiretoko Peninsula shores, northeastern region of Hokkaidō Island and overlooks the Sea of Okhotsk, an area that is very famous for its high quality and highly prized Rausu kombu.
Only a few privileged people have access to it, including our artisan, Okui Kaiseido.

Our perfect pairings : this kombu powder, extremely fine, is a real secret ingredient to enhance the flavors of several preparations: clear broths, butters, purees, minced meats, fillings of meat or vegetable pies, ravioli pastes, pasta ...

 Kombu contains glutamic acid, a type of amino acid with UMAMI. Glutamic acid umami can be enhanced by aging Kombu and it also increases synergistically by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.