Wild Hidaka Kombu seaweed, PREMIUM quality Kombu
  • Wild Hidaka Kombu seaweed, PREMIUM quality Kombu
  • Wild Hidaka Kombu seaweed, PREMIUM quality Kombu

Wild Hidaka Kombu seaweed, PREMIUM quality

Reference : NISOKAI5

Tax included

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

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Hidaka kombu proposed here comes from small town of Hidaka coasts, Saru district, south of Hokkaido island, an area very famous for its high quality Hidaka kombu. Our craftsman, Okui Kaiseido, selects each piece one by one.

Our recommendation for making your own dashi :
Soak kombu for 24 hours in cold water to soften it.

First dashi, called Ichiban dashi, is an almost pure umami broth. Synergy between kombu and katsuobushi produces and enhances clear umami taste.
Made from the finest ingredients, it has a rich golden color and no astringency as is usually the case with dashi made from other ingredients.
Clear, subtle aroma of ichiban dashi is ideal for making clear broths. Ichiban dashi itself is delicious, but it allows you to bring out flavor of other foods without paying too much attention to other ingredients.

 For a good dashi :

♦ 1800 ml of fresh water
♦ 30-40g of Hidaka kombu
♦ 50g of katsuobushi (blood line should be removed)

1. Put the water and kombu in a large pot and heat over low heat
2. Slowly increase temperature to 60°C and simmer for 1 hour at this temperature to bring out maximum umami of the kombu.
3. Remove kombu and increase temperature to 85°C over high heat. When temperature reaches 85°C, add katsuobushi flakes so that they soak up water completely.
4. After waiting about 10 seconds, strain liquid through a fine-mesh cloth and let it drain naturally without squeezing katsuobushi flakes.

Hidaka Kombu seaweed used to make dashi will make outstanding tsukudani.
We recommend you to cut them in squares of 2 to 3 cm or in 3 cm diamter circles with a cookie cutter, then to candy them in a mixture of soy sauce, mirin, black sugar, then according to the season, of sliced yuzu peel or sansho or Timut berries...
Product obtained will make a remarkable condiment to accompany white fish, raw or fried scallops...

Kombu contains glutamic acid, a type of amino acid with UMAMI. Glutamic acid umami can be enhanced by aging Kombu and it also increases synergistically when combined with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain a balance with acidic foods such as meat and fish.

Hidaka, Hokkaido, Japan
500 g net
100% Hidaka Kombu PREMIUM (Saccharina angustata)
away from direct light
in a dry and cool place

Okui Kaiseido is one of the leading suppliers of high quality Kombu in Japan, established in 1871. Its Kombu has been used by award-winning restaurants and chefs around the world and is aimed at consumers and chefs who are looking for excellent UMAMI. The most renowned restaurants in Kyoto have been using Okui Kaiseido Kombu, which is considered to be the best of the best, the highest quality and the rarest, harvested from the best beaches.


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