Premium Japanese Kombu

 

UMAMI-Rich Ingredient

 

from Okui Kaiseido

High quality Japanese Kombu for UMAMI

 

Dashi forms the basis of Japanese cuisine and Kombu is the essential for making Dashi.

Kombu is a healthy and tasty ingredient with rich dietary fibers, minerals and UMAMI.

About Kombu

Kombu contains glutamic acid, a type of amino acid with UMAMI. The UMAMI of glutamic acid can be boosted by aging the Kombu and it also synergistically increases by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fibers, calcium, and iodine. Its Alkaline nature helps to keep balance with the acidic foods such as meat and fish.

About Kombu

Kombu contains glutamic acid, a type of amino acid with UMAMI. The UMAMI of glutamic acid can be boosted by aging the Kombu and it also synergistically increases by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fibers, calcium, and iodine. Its Alkaline nature helps to keep balance with the acidic foods such as meat and fish.

Kuragakoi Rishiri Kombu

蔵囲利尻昆布

All the Rishiri Kombu is preserved and aged at special Kombu aging cellar with appropriate temperature and humidity using Kuragakoi technique similar to preserving wine. The method lightened the smell of the sea and unfavorable tastes of flesh Kombu and allows the true UMAMI to stand out.

Our Kombu Products

Rishiri Kombu

Our signature, aged for 2+ years

for making premium Dashi

Ma Kombu

also called Yamadashi Kombu

for curing or making Dashi

Hidaka Kombu

soft and narrow shaped

for simmered or garnish

Rausu Kombu

Soft and wide shaped

for making strong Dashi

Shio Kombu

Seasoned and Umami-rich

for topping

Tororo Kombu

hand shredded

for topping

Hand crafed Kombu

beautiflly shaped

for hot pot dish

Dashi Pack

100% natural, no additives

for quickly making Dashi

Kombu Powder

100% pure Kombu powder

for adding Umami flavor

Shiraita Kombu

thin paper like Kombu sheet

for topping and wrapping

Kombu strips

Non-seasoning strips

for multi-use

Special Gift Box

Rishiri Kombu

for making premium Dashi

About us

Okui Kaisieido is a leading high quality Kombu purveyorr in Japan established in 1871. Our Kombu has been used by award-winning restaurants and chefs all over the world, and also we have been serving Kombu products for consumers looking for great UMAMI.

Okui Kaiseido is the proud sponsor of the Gift-in-Kind program of The Culinary Institute of America.

Okui Kaisieido has renovated its Kombu Aging Kuragakoi Warehouse in June, 2020. It still preserve aged Rishiri Kombu harvested in 1989.

Please come visit our Kuragakoi Kombu warehouse to experience top quality aged Kuragakoi Rishiri Kombu and other quality Kombu products.

Okui Kaisieido has renovated its Kombu Aging Kuragakoi Warehouse in June, 2020. It still preserve aged Rishiri Kombu harvested in 1989.

Please come visit our Kuragakoi Kombu warehouse to experience top quality aged Kuragakoi Rishiri Kombu and other quality Kombu products.

We are so honored to welcome award-winning chefs all over the world at our headquarter in Fukui where various vintage Kuragakoi Rishiri Kombu are preserved.

Thanks for coming Chef Andoni Luis Aduriz & Chef Yoshirhiro Narisawa, Chef Régis Marcon, Chef René Redzep, Chef Thomas Frebel, Chef Peter Gilmore, Chef David Bouley and more.

Articles featuring our Kombu

Understanding Umami

By Adam Liaw on May 23, 2013

Le konbu, l’algue magique de la cuisine japonaise

Par Colette Monsat on November 03, 2016

Our Partner

Okui Kaiseido

Tsuruga city Fukui prefecture, Japan

Contact Us