Kombu – We have a special fondness for Rishiri kombu and highly recommend it for taking your dashi to another level. The Aimono kombu aging manufacture is located just a few meters away from the Sea of Japan.

• This kombu undergoes years of maturation and drying after harvesting the wild-grown seaweed. The aging process is carefully focused on bringing out the most amino acids, resulting in a truly exceptional product.
• Aimono Manufacturer has been in the business for close to a century, signifying their expertise in the field.
• When used for clear dashi, it works perfectly, and any leftovers can be transformed into a delightful side kelp salad.
• The kombu is full of flavors, minerals, and has a high umami content, making it a prized ingredient in various dishes.
• For an extraordinary experience, try rolling up a nice piece of fish in this kombu and let it age for a few days using the process called “konbujime” – the results will undoubtedly leave you impressed.
• Their reputation is well-established, having supplied Noma with their exceptional product. Additionally, Team Noma recently visited their premises, highlighting their dedication to quality and innovation.