Kombu algae refined in cellar Kura-Gakoi of the Rishiri Islands and Rebun

Kombu algae refined in cellar Kura-Gakoi of the Rishiri Islands and Rebun

Name: Kombu algae refined in cellar Kura-Gakoi of the Rishiri Islands and Rebun
Brand: OKUI KAISEIDO
SKU: NISOKAI7
Price: 8.45 EUR
Availability: InStock
Rating: 5 (5 reviews)

Ref : NISOKAI7

€8.45

Tax Included

€281.67 / Kg

The kombu proposed here comes from the Rishiri Islands and Rebun, located north of the Island of Hokkaido, renowned for their wild kombu, the rarest and qualitative in the world.
Only a few privileged few people have access to Okui Kaiseido, our craftsman, is recognized in Japan, like The absolute reference.

All Kombu of Okui Kaiseido House are preserved and aged in a special pantry of aging, temperature and controlled humidity, using the Kura-Gakoi technique, as for wine conservation.
This method makes it possible to mitigate the smell of the sea and the unpleasant tastes of the flesh kombu and bring out the true umami, thus offering subtlety and elegance to the tasting.

The cellar and the conservation crates are built in cedar wood from Japan.
This passage in Kura-Gakoi, enhanced the Kombu, developing the flavors and concentrating the UMAMI, allows The making of an exceptional dashi.

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

The first Dashi, says Ichiban Dashi, is a Umami broth almost pure. 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 light broths.
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 Kombu Rishiri
♦ 50g of Katsuobushi flakes (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 to highlight 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: Rishiri and Rebun, Hokkaido, Japan
Type: Kombu
Weight: 30 g net
Packaging: Bag
Ingredients: 100% Kombu (Saccharina ochotensis) from Rishiri and Rebun islands
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.

Show attestation

Reviews subject to control

1★

2★

3★

4★

5★

10/10

Based on 5 reviews

Javier S.
Published Jan 30, 2026 at 06:09 pm (Order date: Jan 13, 2026)

5

One of the best kombu that can be compared in Europe. It makes a structured and sophisticated dashi. (Translated review)
Jonathan H.
Published Jan 21, 2026 at 04:29 pm (Order date: Jan 01, 2026)

5

Still not tried yet
Benjamin B.
Published Dec 12, 2024 at 12:01 pm (Order date: Nov 23, 2024)

5

Top (Translated review)
Arnaud R.
Published Feb 21, 2024 at 02:46 pm (Order date: Feb 06, 2024)

5

Refined (Translated review)
Brigitte G.
Published Feb 14, 2024 at 06:51 pm (Order date: Feb 04, 2024)

5

discovery of "refined" Kombu seaweed with a more intense taste (Translated review)