* ichiban@chinriu.com  English +81-(0)50-6860-4261  |  Japanese 0465-22-4951
Mon-Sun:  9am - 6pm  ( Japanese time )

Welcome!

Kombu Kelp

Kombu Kelp

The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. 

It is located in Tsuruga, which at that time was one of the main ports involved in trading kombu from Hokkaido to Kyoto and Osaka. 

Okui Kaiseido has excellent long-terms relations to cultivators of high quality kombu in the northern island of Hokkaido. To make good kombu the freshly harvested kombu has to be sun-dried the same day. The dried kombu then is cut into smaller pieces and folded, so that it can be transported to the Okui warehouse.

Okui Kombu Kelp

When the dried kombu arrives at the warehouse is it wrapped in a cloth that protects it from mold and dust, but allows a slow fermentation. The kombu then ages between one and three years to develop the umami, which gives soups and dashi broth a deep aroma.

Similar to wine to it requires a lot of expertise and highly controlled conditions to let kombu age and improve over many years. Nowadays there only are few companies left that understand this art. This makes kombu from Okui Kaiseido the product of choice of many famous Japanese chefs.

Drying Kombu Warehouse for Kombu

Grid List

Set Descending Direction

8 Item(s)

  1. Regular Price:

    $23.95
    This Rishiri Kombu is of exquisite quality and used by many high class restaurants in Kyoto. It makes a very elegant and transparent soup. We recommend to immerse it in the soups water for 8 - 12 hours and to then remove it before cooking as it might then leave some unpleasant flavor and turbidity. After opening please store the kombu in a dry environment (e.g. tupper ware). White powder might sometimes appear on the surface of the kombu sheets. This is umami and absolutely harmless. Learn More
  2. Regular Price:

    $12.46

    Rishiri Kombu is cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu is especially savory. As it has a darker coloration it also is popular to make food arrangements. The cuts have a size of about 22 cm (8.7"). We recommend using about 30g (1.1oz) per one liter of water.

    Learn More
  3. Regular Price:

    $2.30

    Hidaka kombu is harvested early that it remains very tender. It is best boiled together with vegetables and makes a nice and healthy addition for a salad or a nice seasoning for a dish with cooked vegetables.

    Learn More
  4. Regular Price:

    $12.46

    Out of stock

    This Kombu from the city of Rausu in the northern island of Hokkaido is ideal to make broth for Miso soup. It has a soft fiber and a delicious aroma. Cut into small pieces it also can be used for seasoning.

    Learn More
  5. Regular Price:

    $2.10

    Enjoy the flavor and health benefits of kombu kelp through these kombu tea packs. Kombu is shredded to make this aromatic and slightly salty tea. 5 servings allow to always keep it fresh. It also is simple to prepare: Just add hot water and adjust the amount of water to you liking.

    Learn More
  6. Regular Price:

    $6.23

    This kombu from the south-eastern part of Hokkaido island is particularly strong. First cut a 5cm slice from a Kombu sheet and soak it overnight in 200cc of cold water. The next morning you will have a very healthy and aromatic Kombu drink.

    Learn More
  7. Regular Price:

    $4.02

    Tororo Kombu are thin and long flakes made by shaving dried kombu that has been softened in vinegar. It is a popular ingredient for Japanese style soups and is a very comfortable way to add umami.

    Learn More
  8. Regular Price:

    $16.29

    This is a first class Hidaka Kombu which has boiled quickly and is perfect for boiled and seasoned food. Oden, Dashi soup and boiled dishes can be made from Hidaka Dashi broth. It is a bit sweeter than Rishiri Kombu seaweed.

    Learn More

Grid List

Set Descending Direction

8 Item(s)