Top Sellers
Top Sellers
Seaweeds
A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!
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Kombu
<p><em>History of Kombu and Kombu Road</em> <br />Kombu seaweed from Hokkaido has been distributed throughout Japan for centuries and is an important commercial issue. Kombu seaweed harvested in Hokkaido were previously transported by boat, moving westward along the coast of Sea of Japan to Osaka, a commercial center since that time. For this reason, wholesalers and processors of kombu seaweed are found mainly in or around Osaka. The route the kombu took from Hokkaido to its destination is called the Kombu road. It extends to China via Okinawa. <br /><br /><em>The different kombu seaweed in Japan</em> <br />Kombu algae are found in many countries around the world, including Japan, Russia, China, the Tasmanian Islands, Australia, South Africa, the Scandinavian Peninsula and Canada. In Japan, most of the kombu is harvested in Hokkaido, accounting for about 90% of total production. The waters of the Arctic Ocean that derive from Siberia to Hokkaido are rich in minerals and provide an environment that produces delicious kombu. The equipment used in Japan to dry kombu seaweed in the sun meets the most demanding sanitary standards, making Japanese kombu particularly popular worldwide.</p> -
Nori
<p>The Saga Bay in the Ariake Sea is famous for the cultivation of nori, a seaweed that is widely used in Japanese cuisine. The region concentrate 20% of Japanese nori production, even up to 40% if including Fukuoka, Kumamoto and Nagasaki. The Saga Bay is surrounded by mountains which deposits and rivers wind down to the sea. The rich minerals they brought were responsible for the origins of nori seaweed cultivation at the beginning of the 20th Century.When eaten fresh from collection, this seaweed has a lovely salty taste, subtle and not at all overpowering. It is the harmony of gentle neighbouring mountain waters with salty marine currents which gives the well-renowned nori from Saga its unique earthy notes. It has a long, pleasant, fresh aftertaste. To produce dried nori seaweed, the fishermen chop and shred the fresh nori then mix it with sweet water.</p> -
Wakame
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Seaweed salad
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Seaweed Furikake
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Umibudo
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Minced Shio Kombu seaweed
From €65.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
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Shio Kombu seaweed flakes
From €74.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes. -
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Wild Wakame seaweed
From €6.40Our wild wakame is harvested during spring and summer times and immediately washed and dried very quickly at high temperature to keep all its fragrances, aromas and taste.
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Ne Kombu Shoyu soy sauce
From €7.00Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.
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Cultivated Rausu kombu seaweed Extra grade
From €103.00This cultivated Rausu kombu seaweed is very uniform and is perfect for marinating.
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Wild Rausu kombu seaweed
From €92.00Rausu kombu seaweed is the Queen of kombu, the one acclaimed by masters in dashi.
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Ma kombu seaweed root
From €52.00The roots of kombu seaweed, “ne-kombu”, have the reputation of being the richest in umami.
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Marbled kombu seaweed strips
From €90.00These very thin strips of shaved kombu seaweed were marinated in vinegar.
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Kuro tororo kombu seaweed
From €60.00This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.
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Kizami shredded kombu seaweed
From €58.00This grated kombu seaweed, with light iodine notes, offers a very pleasant crunch.
