Cold Brew Rishiri Kombu Dashi Broth(Vegan)

Rishiri Kombu

Calm Depth, Clean Energy:  A Simple, Plant-Based Ritual for Flavor, Clarity, and Balance.

Cold brew Rishiri kombu dashi is the purest expression of Japanese umami—clean, mineral, and deeply calming in its flavor, offering a sense of depth without heaviness. Made with premium Japanese dried seaweed, this natural, plant-based broth captures the sea’s essence while delivering trace minerals and bioactive compounds that support gut health, balance, and steady energy—ideal for mindful eating and wellness-focused lifestyles. Rishiri kombu’s delicate clarity shines in traditional Japanese dishes like miso soup, ramen, and shojin ryori, while also elevating modern fusion foods with a subtle umami base. With just water, time, and high-quality kombu, it’s one of the simplest yet most transformative health foods you can prepare at home. This is dashi at its most refined—effortless, elegant, and quietly powerful.

Rishiri kombu is one of the cleanest, most refined kombu varieties—very clear umami, low sweetness, almost no muddiness. Because of that, technique matters more than with something like Ma-kombu.

Cold brew (mizudashi) is best for clarity and elegance.

This is where Rishiri really shines.

Rishiri Kombu dashi

Method:

• Wipe kombu gently with a dry cloth (don’t wash off the white powder—those are umami compounds).

• Use about 10g kombu per 1 liter water.

• Place in cold water and refrigerate 8–12 hours (overnight).

• Remove kombu and store the liquid broth in the refrigerator to use for up to 3 days, or store the liquid broth in a resealable plastic bag in the freezer for up to a month.

Result:

• Extremely clear, delicate, slightly mineral umami

• No bitterness at all

• Ideal for soups where you don’t want kombu to dominate (osuimono, high-end miso soup, shojin cuisine)

• Great also to use to flavor your salads, stir fries, rice dishes, pasta sauces, stews and more instead of using salt and other sauces

*Don't throw away the leftover kombu after making your dashi. You can cut and reuse the kombu itself to make Tsukudani, snacks, or add them to your rice dishes, soups, stews, stir fries, and salads and more.