- Dashi ingredient
- 羅臼昆布
Rausu-kombu
The king of kombu: the most power, the least clarity.
Flavor profile
The strengths are editorial judgments on a scale within the family, not measurements. They can be compared across the dashi ingredients varieties, not directly against another family.
Rausu is harvested along a short stretch of coast on the southern side of the Shiretoko Peninsula and is called the king of kombu. It gives the most powerful and most fragrant broth of all the varieties, but also the cloudiest and most colored, because the leaf's soft surface gives up more than the firmer northern varieties do. That makes it the wrong choice for a clear soup and the right choice when the kombu has to carry the broth alone.
Sensory analysis
Pyramid and character
Aroma
from the bag
- intense kelp
- ocean
- faintly sweet steam
Broth
in the spoon
- mighty umami
- sweetness
- full body
Finish
what lingers
- very long
- hearty
- round
Character 0-100 per axis, set relative to the other entries in the same family. An editorial judgment of a typical serving, not measurements.
Background
Facts
- Origin
- Rausu on the southern side of the Shiretoko Peninsula, a small area in eastern Hokkaido
- Kinship
- the same species as the other kombu varieties (Saccharina japonica); the name is the harvest area
- Broth
- powerful flavor and strong aroma, but cloudy and yellowing; the surface is soft and bleeds color into the water
- Use
- broth where the kombu stands alone, noodle soups and hot pots; popular in the Kanto region
- Price
- considered the most expensive of the four main varieties
In the pot
Broth
- Soaking
- 30 minutes to overnight in cold water
- Temperature
- heat toward the boiling point and lift the leaf out before the water boils
- Note
- keep the soak shorter than for a rishiri if the broth is to stay clear; with rausu you buy power and pay in clarity
Keep exploring
Related in the Zukan
- Dashi ingredientsFamily
- KombuSea vegetable
- Rishiri-kombuDashi ingredient
- Hidaka-kombuDashi ingredient
Evidence
Sources
- Types of Kombu (Sushi University) (retrieved 2026-08-12)
- Kombu (Fukushima Katsuo, kombuleverantör i Kyoto) (retrieved 2026-08-12)
- Types of Kombu and How to Use Them (Chef JA Cooks) (retrieved 2026-08-12)