Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g
Matsuba Taki Kombu for Savory Rice or Salad topping 80g

OKUI KAISEIDO

Matsuba Taki Kombu for Savory Rice or Salad topping 80g

Matsuba Taki Kombu is made from high quality kombu from Shiraguchihama in Southern Hokkdaido. They are cut in pine needles (matsuba), cooked slowly, and careful… read more
SKU: 3004934
Availability: Usually ships within 5 days.
Gift wrapping: Options available
Made in: Fukui, Japan
¥929
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Description  
Matsuba Taki Kombu is made from high quality kombu from Shiraguchihama in Southern Hokkdaido. They are cut in pine needles (matsuba), cooked slowly, and carefully dried over time. The outside becomes dry, while the inside stays nice and sweet and easy to eat. They are a delicious savory topping for rice and salads. 
 
 
Producer: Okui Kaisendo 
Ingredients:　 Soy sauce (soybeans, wheat), kombu, salt, sorbitol, seasonings (amino acids, etc.), sweeteners (licorice), acidulants  
Contents: 80g (2.82oz)
Shelf Life: 14 months 

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.

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Matsuba Taki Kombu for Savory Rice or Salad topping 80g

¥929

Description

Matsuba Taki Kombu is made from high quality kombu from Shiraguchihama in Southern Hokkdaido. They are cut in pine needles (matsuba), cooked slowly, and carefully dried over time. The outside becomes dry, while the inside stays nice and sweet and easy to eat. They are a delicious savory topping for rice and salads. 
 
 
Producer: Okui Kaisendo 
Ingredients:　 Soy sauce (soybeans, wheat), kombu, salt, sorbitol, seasonings (amino acids, etc.), sweeteners (licorice), acidulants  
Contents: 80g (2.82oz)
Shelf Life: 14 months 

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.

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