From JustOneCookbook.com: “Rishiri Kombu 利尻昆布 The color is dark brown and the leaves are hard. It is commonly used in Kyoto's kaiseki meals. Broth Taste: Strong, aromatic, a little salty, and clear broth. Suitable Dishes: Great for dashi and soups including Hot Tofu (Yudofu).”
Personally can’t taste much difference from the other Hokkaido kelp haha. It’s thicker than the other kind (Hidaka) I usually buy from Cold Storage! #kelp #japanese
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