Founded in 1868, the Izuri Kombu Kaisan house has established itself as a benchmark in Sakai (Osaka Prefecture), a major historic port for the kombu trade and a renowned centre for the production of shaved kombu, or Oborokombu, favoured by the proximity of master cutlers supplying the essential tools for this craft. After the Second World War, it set up in Shimanto (Kōchi Prefecture) to create a dedicated training centre, in a region where kombu consumption is particularly high, even though the transmission of family expertise there remains limited. Unique in Japan, the house continuously employs and trains master craftsmen, guaranteeing consistent quality for an Oborokombu made entirely by hand, of extreme fineness — hence its name evoking a "nebulous" appearance — and recognised for its melt-in-the-mouth texture and richness in umami.
