Rishiri Konbu (Japanese dried Kombu seaweed), Aimono Konbu, Japan

Rishiri Konbu produces a very clear dashi and is therefore very popular with chefs in the Kansai region, famous for its Kaiseki cuisine. This quality of Aimono is naturally grown (wild) and the leaves are very thick, which is a fantastic quality. In addition, this Konbu is not simply dried, but refined and aged in a complex process to bring out the best taste and umami. Aimono Konbu is a seaweed specialist from Konbu Street in Toyama Prefecture, where Konbu 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.