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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Tororo kombu seaweed
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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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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
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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 ». -
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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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 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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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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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 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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Kombu seaweeds leaves for kombujime
- In stock
From €169.00Kombujime 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...). -
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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Premium Ma Kombu seaweed for Kobu-Jime
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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
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From €96.00Rishiri kombu seaweed is consistently acclaimed by demanding Chefs.
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Superior seaweeds salad
- In stock
From €116.00Real 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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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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Dried funori seaweed
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From €8.80Our 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.
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Premium quality toasted plain nori seaweed - half-sheets
- Available soon
(2 reviews)Traditionally made using Sanpuku Nori's secret method, premium quality toasted plain sushi nori seaweed develops a rich flavor which melts in the mouth.
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Farmed Ma Kombu seaweed from Hokkaido
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From €54.50This Ma Kombu, high quality, has been selected for its wide and thick leaves.
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Wild Wakame seaweed
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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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High quality toasted plain nori seaweed
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From €7.95These nori seaweed crispiness is surprising and the iodised flavors are intense.
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Kinshi nori seaweed angel hair cut
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From €20.35Nori 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).
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High quality toasted plain nori seaweed
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From €12.40Its crispiness is surprising and the iodized flavors are intense for these nori seaweed.
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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