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 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 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 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 a special Kombu aging cellar with appropriate temperature and humidity using the Kuragakoi technique like 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
Kuragakoi aged for 1+ 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

Premium Shio Kombu
Seasoned and Umami-rich
for topping

Oboro & Tororo
Shaved and Shredded Kombu
for topping

Hand crafted Kombu
Beautifully 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 / Battera 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 purveyor 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 preserves 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 preserves 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



