Kombu alga for dashi ⋅ okui Kaiseido ⋅ 30g

Based in Tsuruga, Fukui Prefecture, Okui Kaiseido has specialized in exceptional kombu since 1871. Founded in a former key trading port for the kombu trade between Hokkaidō and Kansai, the company has cultivated expertise passed down through four generations. It selects the finest seaweed from the coasts of Rishiri and Rebun, then slowly matures it in its own warehouses to reveal its full depth, creating its signature product: “kuragakoi kombu,” aged kombu. A supplier to Zen temples such as Eiheiji and to renowned Japanese and international restaurants, Okui Kaiseido upholds a demanding artisanal tradition while conveying a powerful message: nourishing body and spirit through food rooted in Japanese culture.

To prepare your homemade dashi broth, wipe the kombu with a damp cloth, then place the contents of one sachet in 1 liter of water. Leave to stand overnight at room temperature.
If the dashi flavor is too light, heat the water to approximately 60°C for 1 hour, then remove the kombu. Your dashi is ready to use.

Tip for an even richer vegan broth with more umami: add 3 dried shiitake mushrooms with the kombu.

Tip #2 “zero waste”: instead of throwing away the kombu, you can cut it up and add it to a raw vegetable salad, or simply eat it after soaking it in soy sauce.

Store away from light, heat, and moisture.

100% kombu (Japan, Hokkaido)

Per 30g:
Energy: 42kcal/176kJ
Protein: 1.1g
Fat: 0.4g
Of which saturated fatty acids: g
Carbohydrates: 19.1g
Of which sugars: g
Salt: 1.9g