Kombu Tsukudani Taster Set

Ingredients
Tenjo Kombu: soy sauce, kombu, sugar
White Tororo: kombu, white vinegar
Chirimen Sancho (Japanese pepper): sardines*, soy sauce, fermentation seasoning, Japanese pepper, salt, sugar
*may include traces of crab and shrimp
Matsuba Taki Kombu: soy sauce, kombu, salt, sorbitol, seasonings (amino acids), glycyrrhiza (/kanzo), acidulants
Thin Sasame Kombu with Sancho: soy sauce, kombu, Japanese pepper, sugar, glycyrrhiza (/kanzo), salt, seasonings (amino acids), acidulants
Mixed Oboro Kombu: kombu, vinegar

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.