Aimono sources their sustainably harvested Rausu konbu off the far northeastern edge of Hokkaido. This variety of konbu is a workhorse, or in other words, a great everyday konbu. Japanese chefs use dashi made with Rausu konbu for hearty dishes like ramen and tonjiru, where it lends a supporting role to the other strong flavors. It can add that depth of umami to your dishes that has been missing. It is also great to use for konbu curing of fish – known in Japanese as konbujime.
Product Attributes:
- Wild
- 50g package
- Hand-Selected & Aged in Kurobe City, Toyama Prefecture, Japan
Ingredients: kelp
Made by Aimono
Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture. In the days of wooden sailing ships, Toyama was one of the major stops on the "Konbu Road" from Hokkaido to Osaka & Kyoto.
To this day, konbu (especially the Rausu variety) continues to be an important part of the local cuisine.