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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Rausu Kombu powder
- In stock
From €9.50Rausu 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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Dried kombu seaweed, julienne cut
- In stock
From €10.00This 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". -
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Kombu seaweeds leaves for kombujime
- In stock
From €19.95Kombujime 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...). -
Shredded Kombu seaweed
- In stock
From €5.30Shredded Kombu seaweed.
The flavors are natural, the texture is crispy. -
Oni or Rausu Kombu seaweed
- In stock
From €6.05Rausu Kombu is fragrant and sweet, producing a rich broth, with the typical color of the seaweed.
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Hokkaido Sômen Kombu seaweed
- In stock
From €9.60Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.
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Kagugiri ma kombu seaweed
- In stock
From €5.95The ma kombu seaweed is here cut into small squares with 2 cm sides.
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Wild kombu seaweed from the Rishiri and Rebun islands,...
- In stock
From €115.00Kombu 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.
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Wild kombu seaweed from the Rishiri and Rebun islands,...
- In stock
From €83.00Kombu 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.
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Kizami shredded kombu seaweed
- In stock
From €65.20This grated kombu seaweed, with light iodine notes, offers a very pleasant crunch.
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Wild Rishiri Kombu seaweed
- In stock
From €194.00These wild Rishiri Kombu seaweeds are cropped along the shores of Rishiri Island in Hokkaido. Their quality is recognized throughout Japan and beyond.
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Superior seaweeds salad
- In stock
From €13.00Real 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.
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Seasoned grated Kombu seaweed
- In stock
From €15.85This 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.
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Cultivated Rausu kombu seaweed Extra grade
- In stock
From €137.00With its strong umami flavor and the most pronounced flavor among kombu, Rausu's kombu makes a slightly sweet broth.
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Rausu Kombu powder
- In stock
From €9.50Rausu 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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Wild Rausu kombu seaweed
- In stock
From €96.00Rausu 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). -
Dried Kombu seaweed for Ma Kombu dashi stock
- In stock
From €20.35Ma kombu is the most appreciated and used kombu in Japan.
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Hidaka kombu seaweed
- In stock
From €67.50Hidaka kombu seaweed, harvested south of Hokkaido, is a soft kombu, with sweet and iodized flavors.
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Premium Rausu Kombu seaweed
- In stock
From €100.00Rausu Kombu we propose here is grown in Hokkaido: it is Hokkaido Rausu Kombu.
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Soft Kombu Seaweed salad from Hokkaido
- In stock
From €16.35The kombu used for this seaweed salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.
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Wild Honbaorihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €205.00Honbaorihama'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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Unsorted wild Rishiri Kombu seaweed
- In stock
From €144.00These wild Kombu seaweeds were cropped along the seashores of Rishiri Island in Hokkaido.
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Wild Kurokuchihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €171.00Kurokuchihama'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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Premium Ma Kombu seaweed for Kobu-Jime
- In stock
From €84.00This ma kombu seaweed is thick, cut into rectangular sheets, long refined after being dried, to provide a maximum of flavors and umami.
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Rishiri kombu seaweed
- In stock
From €96.00Rishiri kombu seaweed is consistently acclaimed by demanding Chefs.
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Kuro tororo kombu seaweed
- In stock
From €66.25This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.
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Wild Shirokuchihama Ma Kombu Premium seaweed from Hokkaido
- In stock
From €211.00Shirokuchihama'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 Rausu kombu seaweed, EXTRA quality
- In stock
(2 reviews)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). -
Rishiri and Rebun Islands kombu powder
- In stock
From €9.50Kombu 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.
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Rausu kombu seaweed
- In stock
From €7.20Rausu 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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Farmed Ma Kombu seaweed from Hokkaido
- In stock
From €54.50This Ma Kombu, high quality, has been selected for its wide and thick leaves.
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Wild Hidaka Kombu seaweed, PREMIUM quality
- In stock
From €66.00Hidaka 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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Hidaka Kombu seaweed
- In stock
From €5.50Hidaka 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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Tororo kombu seaweed
- Available soon
From €8.80OKUI 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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Hidaka Kombu seaweed
- Available soon
From €5.50Hidaka 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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Ma kombu (Yamadashi) from Donan
- Available soon
From €6.20Ma 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
- Available soon
From €7.20Kombu 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. -
Wild Hidaka Kombu seaweed, EXTRA quality
- Available soon
From €37.00Hidaka 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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Seasoned shio kombu flakes
- Available soon
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 ». -
Kombu from Rishiri and Rebun islands
- Available soon
From €7.20Kombu 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.
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Wild Hidaka Kombu seaweed, PREMIUM quality
- Available soon
From €66.00Hidaka 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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Ma kombu (Yamadashi) seaweed PREMIUM quality from Donan
- Available soon
From €50.00Ma 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. -
Kura-gakoi cellar-aged wild kombu seaweed from the...
- Available soon
From €115.00Kombu 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. -
Wild Kombu seaweed from Rishiri Island, Hokkaido
- Available soon
From €122.50Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.
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Cut wakame
- Available soon
From €6.55Wakame 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.
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Bo kombu seaweed
- Available soon
From €63.00Bo kombu seaweed is widely used both by professionals and individuals
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Ma Kombu seaweed
- Available soon
From €6.05Ma 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.
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Rishiri Kombu seaweed
- Available soon
From €6.35Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
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Young soft Kombu seaweed
- Available soon
From €5.25Young soft Kombu seaweed have an extremely tender texture and are slightly crunchy with a very pleasant, delicate taste. Their cooking is very quick.
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Shio Kombu seaweed flakes
- In stock
From €73.00Shio 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. -
Ma kombu (Yamadashi) from Donan
- Available soon
From €6.20Ma 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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Hidaka Kombu seaweed from Hokkaido
- Available soon
From €61.00Hidaka kombu is as good to eat as it is to make dashi broth.
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Wild Wakame seaweed
- Available soon
From €6.60Our 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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Extra wild Rishiri Kombu seaweed
- Available soon
From €22.20The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best Kombu in Japan.
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Planed Kombu seaweed with vinegar Shiroita Kombu 5 x 14 cm
- Available soon
From €11.00Cut 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.
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Planed Kombu seaweed with vinegar Shiroita Kombu 11 x 20 cm
- Available soon
From €13.95The 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.
excluding specials