{"product_id":"rishiri-kakoi-kombu-aged-500g","title":"Rishiri Kakoi Kombu Aged 500g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eFrom Rishiri \u0026amp; Rebun Islands · Kura Iwaimono · 1–2 Year Aged\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eRishiri Kakoi Kombu — kelp from three named shores, cellar-aged one to two years.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Rishiri Kakoi Kombu?\u003c\/strong\u003e\u003cbr\u003eRishiri Kakoi Kombu (利尻囲昆布) is Rishiri kelp that has been stored — \"kakoi\" (囲い) meaning enclosed or cellar-held — for one to two years before release. The aging process settles the seaweed's harsher notes and concentrates its umami. This lot is Tokuyou Kura Iwaimono grade (特用蔵囲物 \/ cellar-aged select), Grade #1, supplied as sliced cut for direct use in dashi.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe kombu is sourced from three named shores: Kutsugata Shore on Rishiri Island, Kahoro Shore on Rebun Island, and Funadomari Shore. Rishiri kombu is the kelp the kaiseki tradition reaches for first when making clear dashi — the broth comes out clean, with a deep umami and no muddiness. Aging adds another year or two of resting before the kombu is ready to release that flavor into water. Each 500g block is wrapped in traditional Japanese paper.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eKutsugata Shore (Rishiri) · Kahoro Shore (Rebun) · Funadomari Shore, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eTokuyou Kura Iwaimono Rishiri Kombu (特用蔵囲物 \/ sliced cut)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003e#1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e1–2 years cellar-aged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eWrapped in traditional Japanese paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf Life\u003c\/td\u003e\n\u003ctd\u003eUp to 2 years from manufacture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eDried · Shelf-stable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eClear dashi (ichiban dashi):\u003c\/strong\u003e Wipe the kombu surface with a damp cloth (do not wash). Soak a piece in cold water for 30 minutes to an hour, then heat slowly. Remove the kombu just before the water boils. The result is a clear amber broth with deep umami — the base for clear soups, oden, and kaiseki cooking.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eHot pot (nabe):\u003c\/strong\u003e Place a piece directly in the pot water before adding other ingredients. It releases umami throughout the cooking and can be eaten alongside the pot at the end.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eKonbujime (kelp-cured sashimi):\u003c\/strong\u003e Sandwich firm white fish between two pieces of softened kombu for several hours — the fish takes on a delicate umami and a denser texture.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Bonito flakes for awase dashi; sake for cooking and drinking; white fish, oden ingredients, simmered vegetables. Aged kombu carries cleaner and deeper than unaged, so use slightly less than you would with standard kombu and let it speak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Cellar-aged 1–2 years before release — stocks reflect what comes out of aging each cycle. Store in a cool, dry place away from direct sunlight; shelf life is up to 2 years from manufacture. Each 500g block is wrapped in traditional Japanese paper. Pre-order.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":44677259821222,"sku":"KON0002","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/AdobeStock_78063827.jpg?v=1704587914","url":"https:\/\/hokkaidouni.com\/products\/rishiri-kakoi-kombu-aged-500g","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}