This wild konbu (dried kelp) has been sourced by Konbu Doi from Kakkumi-hama in Hokkaido for the past twenty plus years. It is sustainably harvested, hand-selected and aged. Because it is full of umami and refined sweetness, Ma Konbu is the best for cooking with, whether it is used in a dashi or for wrapping fish (konbu-jimi). Doi-san's Ma Konbu is stiff yet pliable. When used to create konbu dashi (see link below) it creates a broth that has a touch of green color, a clean, briny scent and loads of umami flavor. This konbu satisfies the soul...
For over 110 years Konbu Doi has been dedicated to supplying the highest quality konbu (dried kelp). Out of their current shop on a traditional shopping street in the Tanimachi section of Osaka, Konbu Doi sells only Ma Konbu sourced from the clean, cold waters off Kakkumi-hama in Hokkaido.
Rishiri Konbu invokes all that is Kyoto cuisine. Sustainably harvested off the coast of Rishiri Island in far northern Japan, this konbu is flavorful, yet mild. It works perfectly within the Kyoto food culture that showcases each ingredient. This konbu gives an umami pop in a subtle way.
Uneno Co., Ltd. is a fourth generation konbu and katsuobushi company based in Kyoto. Their hand-selected and aged Rishiri konbu is harvested from the pristine waters off far northern side of Hokkaido.