List of products by brand IZURI KOMBU
Izuri Kombu Kaisan, founded in 1868, has un unrivalled reputation in the port of Sakai (Osaka prefecture), for the quality of its seaweed.
Historically, the town of Sakai had a large number of craftsmen specialising in the production of scraped kombu or Oborokombu.
The reason is simple : its port is one of the major places for trade in this seaweed.
What is more, the proximity of master craftmen knifemaker ensured the constant supply of quality knives, essential to make Oboro kombu.
In 1945, after the Second World War, Izuri moved to Shimanto (Kôchi prefecture) to open a training centre for Oboro master craftsmen. Kombu seaweed is eaten a great deal in Kôchi prefecture ( the makis made from Oborokombu seaweed are a Kôchi specialty ). Oborokombu seaweed production is traditionally a family affair.
All the members of the family have their role to play.
One problem, the passing down of know-how was restricted. Izuri Kombu Kaisan is unique in Japan. It is the only company to employ Oborokombu seaweed master craftsmen, ensuring stable quality. What is more, it also ensures the replacement of existing master craftsmen by training their successors. It is important to remember that Izuri "oborokombu" scraped kombu is totally hand produced in Japan.
Where does the "Oborokombu" name come from ? ‘Oboro’ describes something "nebulous". This seawed is scraped so thinly that it is almost possible to see through it.
Oborokombu seaweed is naturally rich and full of umami. It melts in the mouth and has a delicate taste of the sea.
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Suisho Kombu shaved and minced vinegared Kombu
From €3.50This is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.
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Rishiri Kombu seaweed
From €6.15Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
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Planed Kombu seaweed with vinegar Shiroita Kombu 5 x 14 cm
From €11.00Cut in rectangular sheets, the kombu seaweed is ideal to cook fish in a foil or kombu jime. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.
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Planed Kombu seaweed with vinegar Shiroita Kombu 11 x 20 cm
From €16.00The white seaweed sheet Shiroita Kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day.
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Oni or Rausu Kombu seaweed
From €6.25Rausu Kombu is fragrant and sweet, producing a rich broth, with the typical color of the seaweed.
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Ma Kombu seaweed
From €6.15Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths.
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Hidaka Kombu seaweed
From €5.50Hidaka Kombu is as good to eat as it is to make dashi broth. It is sweet and easy to boil.
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Assembled and marbled Kombu seaweed sheets with vinegar...
From €6.00The white seaweed sheet Shiroita Kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.