Seaweeds

Grilled nori

Freshly harvested yaki nori seaweed is washed in fresh water and slowly dried mechanically for 2 to 3 hours.
It is then grilled and finely crumbled.

Seasoned shio kombu flakes

Shio kombu is made from julienne kombu which is usually soaked in soy sauce, mirin and sugar and then dried in the oven.
Shio kombu means « kombu salt ».

Cut wakame

Wakame seaweed is now very popular in Europe, present in many delicatessen preparations and in the majority of Japanese cuisine restaurants. Cut wakame corresponds to the body of the wakame seaweed, thick center part being removed, finely chopped. This part of wakame is very tender, delicately iodized, rich in flavor.

Kombu seaweed furikake

This kombu seaweed furikake is omnipresent on family and professional tables in Toyama.

Hokkaido Sômen Kombu seaweed

Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.

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.

Shio Kombu seaweed flakes

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes.

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.

Superior seaweeds salad

Real fruits or vegetables from sea, seaweeds, which beneficial effects as well as nutritional values are recognized all the over the world, are searched for, to be part of a healthy diet.

Hidaka Kombu seaweed

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

Dried kombu seaweed, julienne cut

This kombu julienne is made from Hombaohirama kombu, a very long and wide seaweed.

This minced kombu seaweed, with light iodine notes, offers a very pleasant crunch.
It can be eaten hot or cold. Simple and quick to cook, kombu is an accompaniment. Simmered, it is satiating despite a very low number of calories.
In Japan, it is called "kiri konbu".

Ma Kombu seaweed

Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths.

Suisho Kombu shaved and minced vinegared Kombu

This is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.

Shredded Kombu

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

Kagugiri ma kombu seaweed

The ma kombu seaweed is here cut into small squares with 2 cm sides.

Kinshi nori seaweed angel hair cut

Nori seaweed from Tôshi island (Mié Prefecture) is particularly famous for its very delicate flavor and its deep taste (this is explained by the quality, the purity and the clearness of the sea water of the area).

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).

Kizami Nori seaweed in strips

Nori seaweed proposed here come from the Mie Prefecture. They are completely natural, without additives, without preservatives. You will appreciate the rich and iodized notes.

Round nori savoury bites (x24)

100% natural nori rounds

Soft Kombu Seaweed salad from Hokkaido

The kombu used for this seaweed salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.

Wild Wakame seaweed

Our wild wakame is harvested during spring and summer times and immediately washed and dried very quickly at high temperature to keep all its fragrances, aromas and taste.

Kuro tororo kombu seaweed

This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.

Seasoned grated Kombu seaweed

This finely grated kombu is made from the best Oni kombu (Saccharina Japonica) from Hokkaido, which are dry-aged for a long time and then finely ground to bring out their Umami taste immediately.

Rishiri Kombu seaweed

Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.

Naga kombu seaweed

Naga kombu means « cat’s foot kombu ».

Kizami shredded kombu seaweed

This grated kombu seaweed, with light iodine notes, offers a very pleasant crunch.

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.

Wild Rausu kombu seaweed

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

Premium Ma Kombu seaweed for Kobu-Jime

This ma kombu seaweed is thick, cut into rectangular sheets, long refined after being dried, to provide a maximum of flavors and umami.

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.

Wild Rishiri Kombu seaweed

These wild Rishiri Kombu seaweeds are cropped along the shores of Rishiri Island in Hokkaido. Their quality is recognized throughout Japan and beyond.

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.

Hidaka Kombu seaweed from Hokkaido

Hidaka kombu is as good to eat as it is to make dashi broth.

Unsorted wild Rishiri Kombu seaweed

These wild Kombu seaweeds were cropped along the seashores of Rishiri Island in Hokkaido.

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.

Matsu plain sushi nori, high grade

Our craftsman, Marutoku Nori, has been a master in the production of nori since 1949 in Hiroshima.

Ariake sushi nori seaweed premium quality

These nori seaweeds have been infrared grilled at the end of production, which gives them roasted notes and iodide flavors in mouth.

Hari Nori or Kizami nori angel hair cut

Hari nori, nori "needles" in Japanese, also known as “kizami nori” is nori seaweed finely cut into angel hair shape.

Ma kombu seaweed root

The roots of kombu seaweed, “ne-kombu”, have the reputation of being the richest in umami.

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

Oni or Rausu Kombu seaweed

Rausu Kombu is fragrant and sweet, producing a rich broth, with the typical color of the seaweed.

Extra wild Rishiri Kombu seaweed

The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best Kombu in Japan.

Farmed Ma Kombu seaweed from Hokkaido

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

Our funori seaweeds, rigorously and thoroughly selected by the Esan association’s seaweed fishermen, take you along Hakodate’s wild coasts, filling your nostrils with iodized fragrances and spumes.

Ariake sushi nori seaweed premium quality - half-sheets

These nori seaweeds have been infrared grilled at the end of production, which gives them roasted notes and iodide flavors in mouth.

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.

High quality plain sushi nori seaweed

Nori is at the heart of Japanese cuisine, an exceptional seaweed harvested on the shores of the Ariake sea.

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

Matsu roasted plain nori seaweed, high grade

Our craftsman, Marutoku Nori, has been a master in the production of nori since 1949 in Hiroshima.

Premium quality toasted plain nori seaweed - half-sheets

Traditionally made using Sanpuku Nori's secret method, premium quality toasted plain sushi nori seaweed develops a rich flavor which melts in the mouth.

Dried Kombu seaweed for Ma Kombu dashi stock

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

High quality toasted plain nori seaweed

These nori seaweed crispiness is surprising and the iodised flavors are intense.

Kombu seaweeds leaves for kombujime

Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...).

Planed Kombu seaweed with vinegar Shiroita Kombu 5 x 14 cm

Cut in rectangular sheets, the kombu seaweed is ideal to cook fish in a foil or kombu jime. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.

Planed Kombu seaweed with vinegar Shiroita Kombu 11 x 20 cm

The white seaweed sheet Shiroita Kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day.

Young soft Kombu seaweed

Young soft Kombu seaweed have an extremely tender texture and are slightly crunchy with a very pleasant, delicate taste. Their cooking is very quick.

Hyogo sushi nori seaweed premium quality - half-sheets

These nori seaweeds are made in pure respect of tradition.

High quality toasted plain nori seaweed

Its crispiness is surprising and the iodized flavors are intense for these nori seaweed.

Seagrapes or Umibudo seaweed from Okinawa

Umibudo (sea grape literally in Japanese) is a sort of green seaweed small grapes shaped. This one is raised and harvested in a very rich in minerals seawater, drawn from 612m deep in the ocean near Kumejima.