Kombu

Shio kombu is made from julienne kombu which is usually soaked in soy sauce, mirin and sugar and then dried in the oven.
Shio kombu means « kombu salt ».

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.

The ma kombu seaweed is here cut into small squares with 2 cm sides.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes.

Cut in rectangular sheets, the kombu seaweed is ideal to cook fish in a foil or kombu jime. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.

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.

The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best 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.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.

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

Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths.

This kombu julienne is made from Hombaohirama kombu, a very long and wide seaweed.

This minced kombu seaweed, with light iodine notes, offers a very pleasant crunch.
It can be eaten hot or cold. Simple and quick to cook, kombu is an accompaniment. Simmered, it is satiating despite a very low number of calories.
In Japan, it is called "kiri konbu".

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.

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

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 is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.

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.

This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.

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 ».

This ma kombu seaweed is thick, cut into rectangular sheets, long refined after being dried, to provide a maximum of flavors and umami.

This finely grated kombu is made from the best Oni kombu (Saccharina Japonica) from Hokkaido, which are dry-aged for a long time and then finely ground to bring out their Umami taste immediately.

Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...).

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.

This grated kombu seaweed, with light iodine notes, offers a very pleasant crunch.

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.

This kombu seaweed furikake is omnipresent on family and professional tables in Toyama.

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.

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.

The kombu used for this seaweed salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.

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.

These wild Rishiri Kombu seaweeds are cropped along the shores of Rishiri Island in Hokkaido. Their quality is recognized throughout Japan and beyond.

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.

Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.

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.

These wild Kombu seaweeds were cropped along the seashores of Rishiri Island in Hokkaido.

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.

Rausu Kombu is fragrant and sweet, producing a rich broth, with the typical color of the seaweed.

Hidaka kombu is as good to eat as it is to make dashi broth.

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.

Young soft Kombu seaweed have an extremely tender texture and are slightly crunchy with a very pleasant, delicate taste. Their cooking is very quick.

The white seaweed sheet Shiroita Kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day.