The most unique of the premium kombu’s, Rausu Kombu is fragrant and soft, producing a rich, silky dashi. Its dashi is characteristically slightly cloudy and a deep gray/green ‘kombu-colour’.
Although mainly used to make refined dashi its fragrance makes it most suitable for the production of kombu tea and its soft leaves are ideal for pickling. Increasingly used by chefs with a more modernist approach to Japanese cooking.
It only grows in a small area of sea off the northen tip of Hokkaido and only a limited amount is harvested annually. Therefore it may become unavailable in late summer and early autumn each year.