Rishiri Kombu (Kelp)

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