List of products by brand NANIWA KOMBU

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

Nori tsukudani, delicately spiced with sansho berry (flavors of verbena or citrus fruit, little spicy or electric touch on top), accompanies well plain Japaneserice, onigiri, tamagoyaki, goat cheese, baked scallops or scallops carpaccio, scampi sashimi...

Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin.

Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin. It usually has an intense sweet and salty flavor, which helps preserve the ingredients.

Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.

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".

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 ».

Tsukudani introduced here is a classic, gourmet combination of ginger and kombu seaweed, known for its texture and strong flavor.

This tsukudani is made from Japanese butterbur stem, commonly called fuki. Yamabuki name refers to the fact that it is wild butterbur, which is relatively rare.
Plant has been simmered in a broth made of high quality kombu seaweed and the famous yaizu katsuobushi (dried bonito)
The whole is rich in flavors, crunchy under the tooth, and will make a remarkable condiment in tasting white rice, young goat cheese, smoked salmon, foie gras...

Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.

Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.