List of products by brand TOHIRA SEA TANGLE

Our Atsuba kombu grows along the seashores of Kushiro and Nemuro on Hokkaido island. Dashi made from arsuba kombu has a pronounced taste, deep flavors.

Hidaka kombu is as good to eat as it is to make dashi broth.

It is the most popular and high quality kombu. Possessing broad and thick leaves, this kombu is the most appreciated.

A delicious seaweed salad dominated by the soft kombu seaweed from Hokkaido.

Rishiri-kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.

The kombu used for this salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.