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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Tororo Kombu Tororo Kombu

OKUI Tororo Kombu Garnishing Flakes, 50g

Regular Price:$4.47

$4.47
Time Until Shipping1 dayTime Until Shipping as configured

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 easy way to add umami to your dishes.

You simply add the flakes to a finished soup, pour them over udon noodles, okonomiyaki, yakisoba or use them to replace nori for your onigiri rice balls. How about trying them on pizza and toast, for a unique fusion flavor experience! 

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  • Specifications
  • Detailed Description
  • About OKUI KAISEIDO
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  • Product Number 3001132
    as configured:
    Time Until Shipping 1 day
    as configured:
    Brand OKUI
    as configured:
    Contents 50g (1.8oz)
    as configured:
    Shelf Life 6 Months
    as configured:
    Allergens allergen-free
    as configured:
    Made In Japan
    as configured:
    Prefecture Fukui
    as configured:
    Ingredients kombu
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    Suitability Vegan
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    Okui_Kaisendo_Logo
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  • Producer: Okui Kaisendo
    Ingredients:  kombu seaweed
    Contents: 50g (1.8oz)
    Shelf Life: 6 months (keep dry, closed in the resealable bag and out of direct sunlight)

    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.

    See all OKUI products
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