Rausu Kombu for Dashi, 150g Opinel After washing

After washing

It has everything to make authentic Japanese sushi - except the fish

increase capacity easily by adding an extra "stacker"

or even intricate carving for artistic garnishes

LGM Crispy Chilli in Oil (China) most famous brand of chilli oil used throughout China

Rausu Kombu for Dashi, 150g Opinel After washingRausu kombu for dashi is a rare variety of wild kombu, known as the Queen of kombu. The wild kombu kelp is harvested on the northern island of Hokkaido and is high in glutamic acid the element that gives the distinct umami flavour. The large, round dark red Rausu Kombu leaves are fantastic for infusing Japanese broths and the dashi stock for. Or use them to give umami depth to fish and meat, by wrapping with a well boiled sheet of kombu before cooking