Your Kombucha Isn’t Actually Kombucha 

Sorry to shatter the illusion, but that expensive, bottled kombucha iced tea you’ve been drinking isn’t anything close to the authentic stuff-and, believe us, you’re missing out. Come along as we travel to Japan’s Rishiri Island and meet Chiharu Hirakawa, a shop owner and master of creating the real-deal drink. Located off the coast of Hokkaido, the remote island is famous for its locally-harvested kombu seaweed. Hirakawa uses the kombu, after it has been dried and powdered, to create traditional kombucha tea.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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