From the end of July to August, fishermen in Rausu, Japan, put all of their energy in collecting Kelp. These Rausu kelp grow in the cold current of Shiretoko. From picking to drying and maturation, 23 processes are required in order to create this aromatic and elegant delicacy packed with umami flavour. It can be used in stews, soups, or as a snack.
