Dashi
Dashi broth is the base, the root of the Japanese cooking. Dashi broth to infuse or concentrated is well appreciated by professionals or everyday cookers for its usefulness and for the variety of existing flavors : dashi broth with dried bonito, dashi broth with oysters, dashi with shrimps…
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White Dashi broth concentrate
- In stock
From €10.45White 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...
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Extra Ne Kombu concentrated dashi
- In stock
From €18.90Extra 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.
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Kombu seaweed dashi
- In stock
From €7.80Kombu seaweed dashi
This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.
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Soy sauce dashi shoyu
- In stock
From €6.70Soy 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.
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Rausu Kombu powder
- In stock
From €9.50Rausu 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.
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Superior dashi broth with kombu and shiitake
- In stock
From €6.65Superior 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
- In stock
From €6.20Ma 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.
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Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands
- In stock
From €7.20Kura-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
- In stock
From €5.50Hidaka 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.
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Wild Rausu kombu seaweed, EXTRA quality
- In stock
From €96.00Wild 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
- In stock
From €8.15Dashi 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.
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Concentrated vegan dashi broth
- In stock
From €24.60Concentrated 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.
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Wild Hidaka Kombu seaweed, PREMIUM quality
- In stock
From €66.00Wild 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.
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Cultivated Rausu kombu seaweed Extra grade
- In stock
From €137.00Cultivated 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.
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Ma kombu (Yamadashi) seaweed PREMIUM quality from Donan
- In stock
From €50.00Ma 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
- In stock
From €122.50Wild Kombu seaweed from Rishiri Island, Hokkaido
Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.
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Wild Honbaorihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €205.00Wild 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.
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Wild Kurokuchihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €171.00Wild 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.
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Wild Shirokuchihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €211.00Wild 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.
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Rausu kombu seaweed
- Available soon
From €7.20Rausu 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).
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Wild Hidaka Kombu seaweed, EXTRA quality
- Available soon
From €37.00Wild 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.
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Kura-gakoi cellar-aged wild kombu seaweed from the...
- Available soon
From €83.00Kura-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
- Available soon
From €9.50Rishiri 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...
- Available soon
From €115.00Kura-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
- Available soon
From €11.30Dried 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
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Hidaka kombu seaweed
- Available soon
From €67.50Hidaka kombu seaweed
Hidaka kombu seaweed, harvested south of Hokkaido, is a soft kombu, with sweet and iodized flavors.
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Rishiri kombu seaweed
- Available soon
From €96.00Rishiri kombu seaweed
Rishiri kombu seaweed is consistently acclaimed by demanding Chefs.
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Bo kombu seaweed
- Available soon
From €63.00Bo kombu seaweed
Bo kombu seaweed is widely used both by professionals and individuals
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Farmed Ma Kombu seaweed from Hokkaido
- Available soon
From €65.50Farmed Ma Kombu seaweed from Hokkaido
This Ma Kombu, high quality, has been selected for its wide and thick leaves.
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Tororo kombu seaweed
- Available soon
From €8.80Tororo 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.
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Premium Rausu Kombu seaweed
- Available soon
From €100.00Premium Rausu Kombu seaweed
Rausu Kombu we propose here is grown in Hokkaido: it is Hokkaido Rausu Kombu.
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Dried Kombu seaweed for Ma Kombu dashi stock
- Available soon
From €20.35Dried Kombu seaweed for Ma Kombu dashi stock
Ma kombu is the most appreciated and used kombu in Japan.