Dashi

White Dashi broth concentrate

Dashi broth, very rich in umami, is one of the pillars of Japanese cuisine. It is used daily by housewives but also by cooks, caterers, manufacturers...

Extra Ne Kombu concentrated dashi

Hidaka kombu is selected as the main ingredient because of its rich and delicious flavor. This soy sauce is a concentrate of umami with typical iodine flavors.

Kombu seaweed dashi

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

Soy sauce dashi shoyu

Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.

Its salt content is reduced compared to ordinary soy sauce.

Rausu Kombu powder

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Superior dashi broth with kombu and shiitake

This kombu and shiitake dashi is made from kombu seaweeds and shiitake mushrooms instantly cooked at a high temperature and pressure. Kombu combined with shiitake is giving high umami flavor.
The result is simply remarkable: a professional quality dashi broth.

Sachets to infuse

Ma kombu (Yamadashi) from Donan

Kombu seaweed for daily dashi and tsukudani

Ma kombu is a high quality kombu like Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor.

Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands

Kombu seaweed for making high quality dashi

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

Hidaka Kombu seaweed

Multi purpose kombu seaweed : colored dashi, simmered kombu, tsukudani or stuffed 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.

Hidaka Kombu seaweed

Hidaka Kombu is as good to eat as it is to make dashi broth. It is sweet and easy to boil.

Wild Rausu kombu seaweed, EXTRA quality

Kombu seaweed for powerful dashi

Rausu kombu has a very soft fiber and is known for its broad and fine 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).

Dashi concentrate with kombu

This concentrated dashi is based on soy sauce and kombu. It is a white dashi. It is very easy to use as you only need to dilute it for your preparations.

Naga kombu seaweed

Naga kombu means « cat’s foot kombu ».

Wild Rausu kombu seaweed

Rausu kombu seaweed is the Queen of kombu, the one acclaimed by masters in dashi.

Concentrated vegan dashi broth

Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this high-quality dashi broth.

Wild Hidaka Kombu seaweed, PREMIUM quality

Multi purpose kombu seaweed : colored dashi, simmered kombu or stuffed 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.

Cultivated Rausu kombu seaweed Extra grade

With its strong umami flavor and the most pronounced flavor among kombu, Rausu's kombu makes a slightly sweet broth.

Ma kombu (Yamadashi) seaweed PREMIUM quality from Donan

Kombu seaweed for daily dashi and tsukudani

Ma kombu, also called Yamadashi, is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than that of Rishiri.
It is used mainly in 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.

Wild Kombu seaweed from Rishiri Island, Hokkaido

Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.

Wild Honbaorihama Ma Kombu Premium seaweed from Hokkaido

Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Rausu kombu seaweed special for dashi

This Rausu kombu seaweed has been specially selected for making quality dashi, colorful, rich in perfume, concentrated in umami.

Hokkaido Kombu seaweed roots dashi

The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.

Wild Kurokuchihama Ma Kombu Premium seaweed from Hokkaido

Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Wild Shirokuchihama Ma Kombu Premium seaweed from Hokkaido

Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Ma Kombu seaweed from Hokkaido

Ma Kombu is the most commonly used kombu for the preparation of dashi broth.

Rausu kombu seaweed

Kombu seaweed for strong dashi

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).

Wild Hidaka Kombu seaweed, EXTRA quality

Multi purpose kombu seaweed : colored dashi, simmered kombu or stuffed 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.

Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, EXTRA quality, 4 years of aging

Kombu seaweed to make high quality dashi

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

Rishiri and Rebun Islands kombu powder

Kombu offered here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, PREMIUM quality, 5 years maturing

Kombu seaweed to make high quality dashi - It is a very rare product

Kombu proposed here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaisedo, our artisan, is recognized in Japan as the absolute reference.

Dried bonito Yakidashi broth

This dashi broth is prepared from dried bonito, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.

Sachets to infuse

Hidaka kombu seaweed

Hidaka kombu seaweed, harvested south of Hokkaido, is a soft kombu, with sweet and iodized flavors.

Rishiri kombu seaweed

Rishiri kombu seaweed is consistently acclaimed by demanding Chefs.

Bo kombu seaweed

Bo kombu seaweed is widely used both by professionals and individuals

Farmed Ma Kombu seaweed from Hokkaido

This Ma Kombu, high quality, has been selected for its wide and thick leaves.

Tororo kombu seaweed

OKUI KAISEIDO's Tororo Kombu Seaweed is made from the finest Rausu Kombu. Rausu kombu has a very soft fiber and is known for its wide and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Premium Rausu Kombu seaweed

Rausu Kombu we propose here is grown in Hokkaido: it is Hokkaido Rausu Kombu.

Wild Hidaka Kombu seaweed from Hokkaido

Hidaka-Kombu is just as good eaten as it is for making dashi stock

Dried Kombu seaweed for Ma Kombu dashi stock

Ma kombu is the most appreciated and used kombu in Japan.