Dashi

Dashi broth, very rich in umami, is one of the pillars of Japanese cuisine. It is used daily by housewives but also by cooks, caterers, manufacturers...

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

This kombu and shiitake dashi is made from kombu seaweeds and shiitake mushrooms instantly cooked at a high temperature and pressure. Kombu combined with shiitake is giving high umami flavor.
The result is simply remarkable: a professional quality dashi broth.

Sachets to infuse

Hidaka kombu is selected as the main ingredient because of its rich and delicious flavor. This soy sauce is a concentrate of umami with typical iodine flavors.

This dashi broth is prepared from dried bonito, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.

Sachets to infuse

Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.

Its salt content is reduced compared to ordinary soy sauce.

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Concentrated vegan dashi broth

Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this high-quality dashi broth.

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

Ma kombu is a high quality kombu like Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor.

Kombu proposed here comes from Rishiri and Rebun islands, located north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

Hidaka Kombu is as good to eat as it is to make dashi broth. It is sweet and easy to boil.

Kombu offered here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi.
It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

This Rausu kombu seaweed has been specially selected for making quality dashi, colorful, rich in perfume, concentrated in umami.

This concentrated dashi is based on soy sauce and kombu. It is a white dashi. It is very easy to use as you only need to dilute it for your preparations.

Hidaka-Kombu is just as good eaten as it is for making dashi stock

Kombu proposed here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.

Kombu proposed here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.

Naga kombu means « cat’s foot kombu ».

Ma kombu is a high quality kombu like Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor.

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

With its strong umami flavor and the most pronounced flavor among kombu, Rausu's kombu makes a slightly sweet broth.

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.

Ma kombu is the most appreciated and used kombu in Japan.

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi.
It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

OKUI KAISEIDO's Tororo Kombu Seaweed is made from the finest Rausu Kombu. Rausu kombu has a very soft fiber and is known for its wide and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Bo kombu seaweed is widely used both by professionals and individuals

This Ma Kombu, high quality, has been selected for its wide and thick leaves.

Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Kombu proposed here comes from Rishiri and Rebun islands, located north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.

Rausu kombu seaweed is the Queen of kombu, the one acclaimed by masters in dashi.

Rausu kombu has a very soft fiber and is known for its broad and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

Ma kombu, also called Yamadashi, is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than that of Rishiri.
It is used mainly in Osaka area, while Rishiri is popular in Kyoto.
Makombu dashi has a rich golden color and a mild, sweet flavor.
Its shape is wider and thicker than the others.

Kombu proposed here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaisedo, our artisan, is recognized in Japan as the absolute reference.

Hidaka kombu seaweed, harvested south of Hokkaido, is a soft kombu, with sweet and iodized flavors.

Rishiri kombu seaweed is consistently acclaimed by demanding Chefs.

The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.

Rausu Kombu we propose here is grown in Hokkaido: it is Hokkaido Rausu Kombu.