Rishiri Kelp

This is a high-quality kelp that makes a slightly salty dashi with a clear aroma.
It is used for senmaizuke and boiled tofu.
Collection began in the Meiji era. It is blackish-brown in color, slightly darker than true kelp, and the soup stock is clear and flavorful, and is used as a stock for high-end dishes. It produces a clear and transparent dashi that is sweet, rich in flavor, and aromatic.
It is especially popular in Kyoto's kaiseki cuisine. It is also used as high-quality oboro and yam kelp because of its hard flesh and the fact that it does not discolor or deteriorate even when shaved.