Fine Kombu

 

UMAMI-Rich Ingredient

 

 

from Okui Kaiseido

Fine Japanese Kombu for UMAMI Dashi

 

Dashi forms the basis of Japanese Cuisine and Kombu is the essential ingredient for the Dashi. Kombu is a healthy and tasty ingredient with rich dietary fibers, minerals and UMAMI.

About Kombu

Kombu contains glutamic acid, a kind 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 bonitosut.

About Kombu

Kombu contains glutamic acid, a kind 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 bonitosut.

Kuragakoi Rishiri Kombu

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

PRODUCTS

 

Kuragakoi Rishiri Kombu

 30g (1.06oz / 0.07lb) x 10 pack

 

Yamadashi Kombu

30g (1.06oz / 0.07lb) x 10 pack

 

Hidaka Kombu

30g (1.06oz / 0.07lb) x 10 pack

About us

Okui Kaisieido is a leading fine Kombu trader in Japan established in 1871. Our Kombu has been used by high profiled restaurants all over the world, and also we have been serving Kombu products for consumer 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 on June, 2020. It still conserve aged Rishiri Kombu harvested in 1989. Please come visit our Kombu museum.

Okui Kaisieido has renovated its Kombu Aging Kuragakoi Warehouse on June, 2020. It still conserve aged Rishiri Kombu harvested in 1989. Please come visit our Kombu museum.

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