NIHON ICHIBAN | Japan's Best to You
NIHON ICHIBAN | Japan's Best to You
NIHON ICHIBAN | Japan's Best to You

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OKUI Soft Kombu 'Ame' Candy, 100g

Regular Price:$2.66

$2.66
Time Until Shipping5 daysTime Until Shipping as configured
Soft Kombu ame is a Japanese sweet made of kombu and starch - which gives a delicious "mochi" bite and delicate sweetness. Kombu is rich in antioxidants, vitamins, minerals, and healthy fats and this type of candy has been popular for many years and makes for a popular souvenir - liked by Japanese and foreigners alike. The candies are wrapped in edible paper made from soybeans, to keep their texture over time. 


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  • Specifications
  • Detailed Description
  • About OKUI KAISEIDO
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  • Product Number 3006497
    as configured:
    Time Until Shipping 5 days
    as configured:
    Brand Okui
    as configured:
    Ingredients (text) Mizuame (starch syrup), sugar, starch (incl. wheat), Hokkaido kombu, edible wrap (starch, soy lecithin)
    as configured:
    Allergens wheat, soybeans
    as configured:
    Made In Japan
    as configured:
    Prefecture Fukui
    as configured:
    Certificates / Specialty Vegan Friendly
    as configured:
    Okui_Kaisendo_Logo
    All OKUI Products
  • Producer:Okui Kaisendo
    Ingredients:　Mizuame (starch syrup), sugar, starch (incl. wheat), Hokkaido Kombu, edible wrap (starch, soy lecithin)  
    Contents:100g (3.5oz) about 20 candies 
    Shelf Life:6 Months 

    Japan's Best Kombu Kelp Producer
    The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto. Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.

  • Okui_Production-1

    The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto.

    Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.

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