Founded in 1916, Dosho Kombu Limited Company stands as a historic reference in the wholesale trade of kombu, meeting the demands of both professionals and home cooks alike, in a context of renewed interest in this ingredient and its well-recognised virtues. Although Toyama Prefecture does not produce kombu, it remains its primary hub of consumption, the legacy of a deeply rooted culinary tradition dating back to the Edo period, when "Kitamae" ships transported cargoes from Hokkaido — rich in kombu — to its ports, giving rise to a true kombu culture. In this region, nestled between deep seas and fertile lands, where a rich gastronomy of dashi, kobu-jime and kamaboko flourishes, the seaweed holds an essential place.
For over a century, Dosho Kombu has been selecting the finest kombu from Hokkaido with the utmost care, sometimes ageing it for several years to reveal an umami of rare intensity, with each variety destined to enhance specific culinary uses, from the simplest to the most sophisticated.
