Kelp, which is gathered in the area of Rishiri Island and Rebun Island, is called Rishiri Kelp. Rishiri Kelp is appreciated in high-class Japanese-style restaurants across the country, because beautiful and delicious soup can be made from it. Rishiri Kelp is used for Senmaizuke (kelp and turnip pickled in salt, sweet sake, and rice malt) and Yu-dofu (bean curd boiled in an earthenware pot), and has a high reputation in Kyoto. Placing Kelp in the Sun