Decorative KISSHO Kelp for strong dashi 2 pc.

These cleverly constructed KISSHO kelp are perfect for dishes like Yudofu and yosenabe soup stock. The shape has been used traditionally so that the kombu is easy to take from soup once the dashi is ready.
It is made by tying two pieces of Yamadashi kelp into a shape that represents prosperity.

It swells greatly while giving plenty of umami of kelp to your dish.

From black to bright light green, you can enjoy the change of kelp while watching the soup stock.

After soup stock, please enjoy it while seasoning it with soy sauce, mirin, etc.

Japan's Best Kombu Kelp Producer

The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto. Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.