Rishiri Kakoi Kombu Aged 500g

From Rishiri & Rebun Islands · Kura Iwaimono · 1–2 Year Aged Rishiri Kakoi Kombu — kelp from three named shores, cellar-aged one to two years. Brought directly from Hokkaido — only by Hokkaido Uni Shop. What is Rishiri Kakoi Kombu? Rishiri Kakoi Kombu (利尻囲昆布) is Rishiri kelp that has been stored — "kakoi" (囲い) meaning enclosed or cellar-held — for one to two years before release. The aging process settles the seaweed's harsher notes and concentrates its umami. This lot is Tokuyou Kura Iwaimono grade (特用蔵囲物 / cellar-aged select), Grade #1, supplied as sliced cut for direct use in dashi. The kombu is sourced from three named shores: Kutsugata Shore on Rishiri Island, Kahoro Shore on Rebun Island, and Funadomari Shore. Rishiri kombu is the kelp the kaiseki tradition reaches for first when making clear dashi — the broth comes out clean, with a deep umami and no muddiness. Aging adds another year or two of resting before the kombu is ready to release that flavor into water. Each 500g block is wrapped in traditional Japanese paper. Specifications Origin Kutsugata Shore (Rishiri) · Kahoro Shore (Rebun) · Funadomari Shore, Hokkaido Type Tokuyou Kura Iwaimono Rishiri Kombu (特用蔵囲物 / sliced cut) Grade #1 Aging 1–2 years cellar-aged Weight 500g Packaging Wrapped in traditional Japanese paper Shelf Life Up to 2 years from manufacture Condition Dried · Shelf-stable Availability Pre-order How to enjoy Clear dashi (ichiban dashi): Wipe the kombu surface with a damp cloth (do not wash). Soak a piece in cold water for 30 minutes to an hour, then heat slowly. Remove the kombu just before the water boils. The result is a clear amber broth with deep umami — the base for clear soups, oden, and kaiseki cooking. Hot pot (nabe): Place a piece directly in the pot water before adding other ingredients. It releases umami throughout the cooking and can be eaten alongside the pot at the end. Konbujime (kelp-cured sashimi): Sandwich firm white fish between two pieces of softened kombu for several hours — the fish takes on a delicate umami and a denser texture. Pairing notes — Bonito flakes for awase dashi; sake for cooking and drinking; white fish, oden ingredients, simmered vegetables. Aged kombu carries cleaner and deeper than unaged, so use slightly less than you would with standard kombu and let it speak. About availability: Cellar-aged 1–2 years before release — stocks reflect what comes out of aging each cycle. Store in a cool, dry place away from direct sunlight; shelf life is up to 2 years from manufacture. Each 500g block is wrapped in traditional Japanese paper. Pre-order.