Laminaria ochotensis (species of kelp)
A species of kelp harvested around Rishiri Island, Hokkaido; used for making high-quality dashi.
Rishiri kombu is a type of kelp ideal for making dashi.
Using Rishiri kombu in this dish improves the flavor.
Another high-grade kelp species (Laminaria japonica) from Hokkaido, also used for dashi, but with a slightly different flavor profile.
A premium kelp from the Rausu area, known for its rich, thick dashi.
Standard kanji spelling for this kelp species.
Katakana spelling, often used in biological or culinary contexts.
Named after Rishiri Island (利尻) where it is harvested, combined with 昆布 (kombu, 'kelp').