{"title":"Kombu","description":"\u003cp\u003eDried kelp, the plant-based heart of dashi. Rishiri, Rausu, Ma and Hidaka kombu each give a different stock.\u003c\/p\u003e","products":[{"product_id":"okui-kaiseido-kuragakoi-rishiri-kombu-80g","title":"Okui Kaiseido Kuragakoi Aged Rishiri Kombu, 80 g","description":"\u003cp\u003eRishiri kombu (kelp) harvested on Rishiri and Rebun Islands in northern Hokkaido, then aged for one to two years in Okui Kaiseido's dedicated storehouse as \"kuragakoi\" kombu. It makes a clear, amber-colored, delicate dashi that does not turn cloudy. Okui Kaiseido is a kombu house in Tsuruga, Fukui, founded in 1871.\u003c\/p\u003e","brand":"Okui Kaiseido","offers":[{"title":"Default Title","offer_id":68004756422788,"sku":null,"price":8370.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1039\/6454\/1060\/files\/okui-kaiseido-kuragakoi-rishiri-kombu-80g.jpg?v=1794055095"},{"product_id":"kurakon-hidaka-kombu-35g","title":"Kurakon Hidaka Kombu, 35 g","description":"\u003cp\u003eHidaka kombu (kelp) from Hokkaido for everyday dashi. It gives a rich-tasting stock, and because it cooks up soft, it can also be eaten as an ingredient in simmered dishes, oden and kombu rolls.\u003c\/p\u003e","brand":"Kurakon","offers":[{"title":"Default Title","offer_id":68004757307524,"sku":null,"price":1740.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1039\/6454\/1060\/files\/kurakon-hidaka-kombu-35g.jpg?v=1794055148"}],"url":"https:\/\/umidashi.com\/collections\/kombu.oembed","provider":"Umi Dashi","version":"1.0","type":"link"}