WELCOME TO YOUR JAPANESE DELICATESSEN
The traditional taste of japan
There are 6 products.
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.
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.
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.
The kombu used for this seaweed salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.
Hidaka kombu is as good to eat as it is to make dashi broth.
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