Dashi Kombu Seaweed Rausu Premium, Aimono Japan

Rausu Kombu has the most umami of all Kombu types and an almost `meaty`, intense taste. For this reason, it is often used in vegan monastery cuisine. However, the broth is a bit cloudier than with other Kombu types. For vegetarian and vegan cuisine, but also strong enough in taste to balance out a pork bone-based ramen soup, for example. This handmade processed Kombu from the Hokkaido Peninsula is moistened several times after the first drying, then dried again and matured to bring out the taste and umami even more. Industrial Kombu does not go through this process and therefore does not have the same depth of taste and color. Aimono Kombu is a seaweed dealer on Kombu Street, where Kombu and other seaweed used to reach the imperial capital of Kyoto. To this day, Aimono products are used in top restaurants there and, last but not least, Aimono supplies the world-famous restaurant Noma, to name just one more satisfied customer.