[Wholesale 40pc] Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selected, Perfect For Clear And Elegant Soup Stock

First Grade Rishiri Kombu: Characterized By Elegant, Beautiful And Clear Soup Stock With No Peculiar Taste

Rishiri kombu kelp is harvested in the coasts of Rishiri Island, Rebun Island, and Wakkanai in northern Hokkaido.

It features a fragrant and elegant soup stock that is colorless, so you don't have to worry about the color transfer to the dish.

It is often used in restaurants and vegetarian dishes, as well as yudofu (boiled tofu) and soups. It is a kombu kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.

Alkaline Food Rich In Nutrition That Makes The Body ‘Happy’

Today's modern diet, which mainly contains acid forming substances such as meat, carbohydrates, sugar and processed foods, can lead to illness and aging.

Kombu kelp is called the strongest alkaline food, and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu, but also the kombu itself.

Abundant Dietary Fiber, Perfect For Gut Health

Kombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.

Including insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.

For those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.

Rishiri Kombu Water (Kombu Tea)

1.5L Water
20g Kombu Kelp

1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.

2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.

* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.

The kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life’ and is a reassuring ally for daily health maintenance and beauty purposes.

You can drink it as it is or use it as a soup stock for cooking.

Strengthen Your Body With The Power Of Calcium

The amount of calcium contained in kombu kelp is 6 times that of milk.

Moreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.

Calcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.

Eliminate Iron Deficiency And Make Your Body Less Tired

Kombu kelp contains about three times as much iron as spinach, and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.

Iodine, An Essential Ingredient For Maintaining Good Health

Iodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.

By eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.

High Quality Rishiri Kombu Kelp, Selected By Skilled Kombu Connoisseur

Kawashimaya's Rishiri kombu kelp is prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hokkaido. Therefore the quality is guaranteed.

At Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.

Kawashimaya's Kombu Products Development Story

Kombu kelp is one of the traditional Japanese ingredients.

Did you know that different types of kombu kelp have completely different tastes and uses?

It's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know.

In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different.

We hope that you will find your favorite kelp by using it according to your uses.