Just like great wines, the quality of kombu depends on the terroir where it is harvested, the marine currents active in the growing area, the relief and rivers near the beaches and their alluvial deposits, the exposure to sunlight…
The kombu sought by the Okui house must be harvested at perfect maturity, from July to September, after a minimum of two years of growth. The seaweed then reaches a length of 2.5 to 3 metres, or even 10 metres for the most exceptional specimens. The kombus are exclusively sun-dried until they display a beautiful dark bronze to black exterior colour, while preserving a light interior colour.
