Rausu kombu is a rare type of kombu. Due to its high amount of glutamic acid (the umami component, its leaves are broad rather long and rounded). They are easily recognized among all sort of kombu. Its leaves oscillate between black brown and dark red, fragrant and perfect to make a subtle broth rich in aroma.

Rausu kombu is considered a natural Umami seasoning, that give a strong delicious taste to a plate, found mainly in the preparation of dashi broth, Japanese fondues, in soups but also consumed fresh in sashimi ...