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List of products by brand OKUI KAISEIDO

Okui Kaiseido is one of the leading suppliers of high quality Kombu in Japan, established in 1871. Its Kombu has been used by award-winning restaurants and chefs around the world and is aimed at consumers and chefs who are looking for excellent UMAMI. The most renowned restaurants in Kyoto have been using Okui Kaiseido Kombu, which is considered to be the best of the best, the highest quality and the rarest, harvested from the best beaches.

Just like great wines, kombu quality depends on harvesting area, active sea currents in the growing area, relief and rivers near beaches and their alluvial deposits, exposure to the sun... Kombu sought by Okui must be harvested at perfect maturity, from July to September, after at least two years of growth. Seaweed then reaches a length of 2.5 to 3 meters and even 10 meters for the most exceptional specimens. Kombu seaweeds are dried exclusively in the sun until they have a nice dark bronze to black exterior color, while preserving a light interior color.

OKUI KAISEIDO kombu:

Rishiri & Rebun Kombu
Rishiri & Rebun kombu are the kings of kombu and the most expensive in Japan. They are known to have a tough fiber and it is usually difficult to extract the umami. Slowly heated to 60℃ they produce a very clean and rich dashi with a golden color. They are essential ingredients in Kaiseki and Shojin cuisines and are known for their mild flavor.

Rausu Kombu
Rausu 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).

Hidaka Kombu
Hidaka 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. It is not usually used to make traditional dashi.

Makombu
Makombu is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in the 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. It is used for cooking like shio-kombu and tsuo and tsukudani-kombu. It is also favored for making special forms of kombu by hand and presented at religious events as special offerings.

  • Wild Rausu kombu seaweed, EXTRA quality

    • In stock
    From €96.00

    Wild Rausu kombu seaweed, EXTRA quality

    Kombu seaweed for powerful dashi

    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).

  • Wild Hidaka Kombu seaweed, PREMIUM quality

    • In stock
    From €66.00

    Wild Hidaka Kombu seaweed, PREMIUM quality

    Multi purpose kombu seaweed : colored dashi, simmered kombu or stuffed kombu

    Hidaka 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.

  • Wild Hidaka Kombu seaweed, EXTRA quality

    • In stock
    From €37.00

    Wild Hidaka Kombu seaweed, EXTRA quality

    Multi purpose kombu seaweed : colored dashi, simmered kombu or stuffed kombu

    Hidaka 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.

  • Tororo kombu seaweed

    • In stock
    From €8.80

    Tororo kombu seaweed

    OKUI 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.

  • Rishiri and Rebun Islands kombu powder

    • In stock
    From €9.50

    Rishiri and Rebun Islands kombu powder

    Kombu 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.
    Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

  • Rausu kombu seaweed

    • In stock
    From €7.20

    Rausu kombu seaweed

    Kombu seaweed for strong dashi

    Rausu 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).

  • Rausu Kombu powder

    • In stock
    From €9.50

    Rausu Kombu powder

    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.

  • Ma kombu (Yamadashi) seaweed PREMIUM quality from Donan

    • In stock
    From €50.00

    Ma kombu (Yamadashi) seaweed PREMIUM quality from Donan

    Kombu seaweed for daily dashi and tsukudani

    Ma 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.

  • Ma kombu (Yamadashi) from Donan

    • In stock
    From €6.20

    Ma kombu (Yamadashi) from Donan

    Kombu seaweed for daily dashi and tsukudani

    Ma 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 wild kombu seaweed from the...

    • In stock
    From €115.00

    Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, PREMIUM quality, 5 years maturing

    Kombu seaweed to make high quality dashi - It is a very rare product

    Kombu 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.

  • Kura-gakoi cellar-aged wild kombu seaweed from the...

    • In stock
    From €83.00

    Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, EXTRA quality, 4 years of aging

    Kombu seaweed to make high quality dashi

    Kombu 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 Kaiseido, our artisan, is recognized in Japan as the absolute reference.

  • Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands

    • In stock
    From €7.20

    Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands

    Kombu seaweed for making high quality dashi

    Kombu 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.