Rishiri Kombu seaweed from Hokkaido
SKU
NISTST5
It is thinner than ma-kombu and is slightly wedge-shaped near the stem. The leaves are dark brown and hard.
Our perfect combination : It is mainly used to make dashi broths and is particularly popular in the tea ceremony dishes in Kyoto. Hard leaves prevent discoloration or deterioration during planing, making it an ideal ingredient for high-end tororo-kombu.
| Typ | Kombu |
|---|---|
| Gewicht | 1 kg net |
| Herkunft | Hokkaido, Japan |
| Verpackung | sachet |
| Ingredients | 100 % rishiri kombu (Laminaria Japonica Ochotensis Miyabe) |
| Storage | keep away from light, heat and moisture |
| Nutritional values | Per 100 g : energy 299 kcal (1269 kJ) ; fat 2,2g, of which saturates 0,8g ; carbohydrate 66g, of which sugars < 0,5g ; protein 4,1g ; salt 6,0g. |
| Grösse | 30g |
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