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!
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Wild Kombu seaweed from Rishiri Island, Hokkaido
- Available soon
From €122.50Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.
-
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...). -
-
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. -
Premium Ma Kombu seaweed for Kobu-Jime
- Available soon
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.
-
Bo kombu seaweed
- Available soon
From €63.00Bo kombu seaweed is widely used both by professionals and individuals
-
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.
-
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.
-
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.
-
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.
-
Farmed Ma Kombu seaweed from Hokkaido
- Available soon
From €54.50This Ma Kombu, high quality, has been selected for its wide and thick leaves.
-
Hidaka Kombu seaweed from Hokkaido
- Available soon
From €61.00Hidaka kombu is as good to eat as it is to make dashi broth.
-
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.
-
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