Top Sellers
Top Sellers
Seaweeds
A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!
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Kombu
<p><em>History of Kombu and Kombu Road</em> <br />Kombu seaweed from Hokkaido has been distributed throughout Japan for centuries and is an important commercial issue. Kombu seaweed harvested in Hokkaido were previously transported by boat, moving westward along the coast of Sea of Japan to Osaka, a commercial center since that time. For this reason, wholesalers and processors of kombu seaweed are found mainly in or around Osaka. The route the kombu took from Hokkaido to its destination is called the Kombu road. It extends to China via Okinawa. <br /><br /><em>The different kombu seaweed in Japan</em> <br />Kombu algae are found in many countries around the world, including Japan, Russia, China, the Tasmanian Islands, Australia, South Africa, the Scandinavian Peninsula and Canada. In Japan, most of the kombu is harvested in Hokkaido, accounting for about 90% of total production. The waters of the Arctic Ocean that derive from Siberia to Hokkaido are rich in minerals and provide an environment that produces delicious kombu. The equipment used in Japan to dry kombu seaweed in the sun meets the most demanding sanitary standards, making Japanese kombu particularly popular worldwide.</p> -
Nori
<p>The Saga Bay in the Ariake Sea is famous for the cultivation of nori, a seaweed that is widely used in Japanese cuisine. The region concentrate 20% of Japanese nori production, even up to 40% if including Fukuoka, Kumamoto and Nagasaki. The Saga Bay is surrounded by mountains which deposits and rivers wind down to the sea. The rich minerals they brought were responsible for the origins of nori seaweed cultivation at the beginning of the 20th Century.When eaten fresh from collection, this seaweed has a lovely salty taste, subtle and not at all overpowering. It is the harmony of gentle neighbouring mountain waters with salty marine currents which gives the well-renowned nori from Saga its unique earthy notes. It has a long, pleasant, fresh aftertaste. To produce dried nori seaweed, the fishermen chop and shred the fresh nori then mix it with sweet water.</p> -
Wakame
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Seaweed salad
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Seaweed Furikake
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Umibudo
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Hari Nori or Kizami nori angel hair cut
From €15.75Hari nori, nori "needles" in Japanese, also known as “kizami nori” is nori seaweed finely cut into angel hair shape.
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Hokkaido Oni Kombu seaweed dashi
From €7.60Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.
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Hokkaido Kombu seaweed roots dashi
From €7.60The 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.
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Kizami Nori seaweed in strips
From €14.80Nori seaweed proposed here come from the Mie Prefecture. They are completely natural, without additives, without preservatives. You will appreciate the rich and iodized notes.
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Minced Shio Kombu seaweed
From €65.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
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Shio Kombu seaweed flakes
From €5.70Shio 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. -
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Snow crab flavored grilled nori seaweed
From €11.90Our grilled nori is made of nori seaweed grown in the Akashi canal. Not at all fragile, it stands out due to its deep, brilliant black, the result of fast currents and the seasonal winds of cold winters, both encouraging the growth and strengthening of the nori.
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Dried Kombu seaweed for Ma Kombu dashi stock
From €19.45Ma kombu is the most appreciated and used kombu in Japan.
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Wild Wakame seaweed
From €6.40Our 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.
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Ne Kombu Shoyu soy sauce
From €7.00Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.
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Cultivated Rausu kombu seaweed Extra grade
From €103.00This cultivated Rausu kombu seaweed is very uniform and is perfect for marinating.
