List of products by brand TOHIRA SEA TANGLE

Kombu dashi has been used as a base for many traditional dishes in Japanese cuisine for centuries. Today, it is recognized worldwide for its pure umami. It is offered here in the form of a tea bag.

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

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

Shio 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.

Shio 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.

This finely grated kombu is made from the best Oni kombu (Saccharina Japonica) from Hokkaido, which are dry-aged for a long time and then finely ground to bring out their Umami taste immediately.

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

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

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

Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.

The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.

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