Alga Kombu silvestre de la isla Rishiri, Hokkaido - Kombu - Nishiki

Kombu has been refined here for 4 long years. It is a very rare product. Our recommendation for making your own dashi : Soak kombu for 24 hours in

Wild kombu seaweed from the Rishiri and Rebun islands, EXTRA qualit

La rausu-kombu que le presentamos aquí proviene de las costas de la Península de Shiretoko, región noreste de la isla de Hokkaido, con vistas al mar

Algas Rausu kombu silvestres

Alga kombu silvestre, procedente de las islas Rishiri y Rebun, cali

Wild Shirokuchihama Ma Kombu Premium seaweed from Hokkaido - Kombu

Kawashimaya Kombu Dried Seaweed for Dashi, First Grade Rishiri Kelp, No Preservative, From Hokkaido, Made in Japan 3.5 oz (100g) : Grocery & Gourmet Food

Kawashimaya Kombu Dried Seaweed for Dashi, First Grade Rishiri Kelp, No Preservative, From Hokkaido, Made in Japan 3.5 oz (100g) : Grocery & Gourmet Food

AAA Rishiri Konbu 400g 天然一等級 – Hokkaido Uni Shop

It is thinner than ma-kombu and is slightly wedge-shaped near the stem. The leaves are dark brown and hard.Our perfect combination : It is mainly used

Rishiri Kombu seaweed

Kawashimaya Kombu Dried Seaweed for Dashi, First Grade Rishiri Kelp, No Preservative, From Hokkaido, Made in Japan 3.5 oz (100g) : Grocery & Gourmet Food