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.

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

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.

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.