Chef Murata, the third generation chef at the Kikunoi restaurant, and Chef Kyle of Single Thread Farm tasted our special product, the rare Rishiri Kombu that has been aged for 20 years. <Kombu Trivia> In the industry, the Kombu aged for one to two years is called “Hine-mono”, while Kombu aged for two years or more is called “Oo-hine. Compared to new Kombu, hine-mono Kombu fades its kelp smell as it ages, and its aroma becomes sweeter. In addition, umami is easily extracted from Hine-mono Kombu. Rishiri Kombu becomes tastier as it aged, while Rausu Kombu is best when it has aged 2-3yrs. #thatmusictho😂 #RishiriKombu #利尻昆布 #AgedKombu #熟成利尻昆布 - - - - - - - #TOYOSUDIRECT #ToyosuDirectDelivery #ToyosuToRestaurantsInUS #b2bsales #PremiumFish #SeafoodWholesaler #USSakasyuOfficial #Sakasyu#USSakasyuSF#JapaneseFishWholesaler #Toyosu #ToyosuFishMarket #SanFrancisco #堺周 #堺周商店 #豊洲 #豊洲市場 #豊洲市場仲卸 #豊洲市場直行