My Kombu Algae (Yamadashi) of Donan

Name: My Kombu Algae (Yamadashi) of Donan
Brand: OKUI KAISEIDO
SKU: NISOKAI8
Price: 7.40 EUR
Availability: InStock
Rating: 5 (1 reviews)

Ref : NISOKAI8

€7.40

Tax Included

€246.67 / Kg

The Makombu is a kombu high quality like that of Rishiri or rebun. Its fiber is sweeter than that of Rishiri. It is mainly used in the Osaka region, while Rishiri is popular in Kyoto.

The Makombu Dashi has a rich golden color and a sweet and sweet flavor.

Its shape is wider and thicker than others.
It is used for cooking like Shio-Kombu and TSUO and Tsukudani-Kombu.
It is also privileged to hand in hand from the special forms of Kombu presented at religious events as special offerings.

The kombu proposed here comes from the coast of Donan District, South of Hokkaido Island, a very famous area for its my kombu of very high quality and popular.
Only a few privileged few people have access to which our craftsman, the Okui Kaiseido house.

Our recommendation for making your Dashi:
Soak the Konbu for 24 hours in cold water to soften.

My Kombu's first Dashi, "Ichiban Dashi said, is an almost pure umami broth.
Synergy between Kombu and Katsuobushi produces and strengthens the clear taste of UMAMI. Made from the best ingredients, it has a rich golden color and has no astringency as it is usually the case for the Dashi made from other ingredients.
The clear and subtle aroma of Ichiban Dashi is ideal for preparing boils. The Dashi Ichiban itself is delicious, but it allows to bring out the flavor of other foods without paying too much attention to the other ingredients.

For a good dashi :
♦ 1800 ml of fresh water
♦ 30 to 40G from my kombu
♦ 50g of Katsuobushi (The blood line must be removed)

1. Put the water and the kombu in a large container and heat over low heat
2. Slowly increase the temperature up to 60 ° C and simmer for 1 hour at this temperature to bring out the maximum umami of the kombu.
3. Remove the kombu and increase the temperature at 85 ° C over high heat.
When the temperature reaches 85 ° C, add the Katsuobushi flakes so that they are completely equipped with water.
4. After waiting about 10 seconds, pass the liquid into a fine mesh cloth and leave it naturally without squeezing Katsuobushi flakes.

The kombu contains glutamic acid, a type of amino acid with umami. The umami of glutamic acid can be reinforced by the aging of the kombu and it also increases synergistically by combining it with the inosine acid included in the dried bonus. The Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.

Data sheet

Origin: Donan district, South Hokkaido, Japan
Type: Kombu
Weight: 30 g net
Packaging: Bag
Ingredients: 100% Ma Kombu (Saccharina Japonica)
Storage: away from direct light
in a dry and cool place

OKUI KAISEIDO

Just like great wines, kombu quality depends on harvesting area, active sea currents in the growing area, relief and rivers near beaches and their alluvial deposits, exposure to the sun... Kombu sought by Okui must be harvested at perfect maturity, from July to September, after at least two years of growth. Seaweed then reaches a length of 2.5 to 3 meters and even 10 meters for the most exceptional specimens. Kombu seaweeds are dried exclusively in the sun until they have a nice dark bronze to black exterior color, while preserving a light interior color.

OKUI KAISEIDO kombu:

Rishiri & Rebun Kombu
Rishiri & Rebun kombu are the kings of kombu and the most expensive in Japan. They are known to have a tough fiber and it is usually difficult to extract the umami. Slowly heated to 60℃ they produce a very clean and rich dashi with a golden color. They are essential ingredients in Kaiseki and Shojin cuisines and are known for their mild flavor.

Rausu Kombu
Rausu kombu has a very soft fiber and is known for its broad and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Hidaka Kombu
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. It is not usually used to make traditional dashi.

Makombu
Makombu is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in the Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor. Its shape is wider and thicker than the others. It is used for cooking like shio-kombu and tsuo and tsukudani-kombu. It is also favored for making special forms of kombu by hand and presented at religious events as special offerings.

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Based on 1 review

Pierrr O.
Published May 08, 2026 at 08:28 pm (Order date: Apr 21, 2026)

5

Good (Translated review)