Minced, Young Hidaka Kombu for Seasoning and Salad, 30g
Minced, Young Hidaka Kombu for Seasoning and Salad, 30g
Minced, Young Hidaka Kombu for Seasoning and Salad, 30g

OKUI KAISEIDO

Minced, Young Hidaka Kombu for Seasoning and Salad 30g

Hidaka kombu is harvested early so that it remains very tender. It is best boiled together with vegetables and it makes a great seasoning, as well as a nice and… read more
SKU: 3001131
Availability: Usually ships within 5 days.
Made in: Fukui, Japan
¥325
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Description  

Hidaka kombu is harvested early so that it remains very tender. It is best boiled together with vegetables and it makes a great seasoning, as well as a nice and healthy addition for a salads.

Producer: Okui Kaisendo
Ingredients:??? kombu seaweed
Contents: 30g (1.1oz)
Shelf Life: 1 year

 

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.

Food Data  
Allergens: Allergen-free
Ingredients: kombu seaweed
Special Diet:
Vegan, Gluten free, Halal (Lawful), Kosher (Pareve),
Shelf-life: 1 Year
Shipping & Returns  

Minced, Young Hidaka Kombu for Seasoning and Salad 30g

¥325

Description

Hidaka kombu is harvested early so that it remains very tender. It is best boiled together with vegetables and it makes a great seasoning, as well as a nice and healthy addition for a salads.

Producer: Okui Kaisendo
Ingredients:??? kombu seaweed
Contents: 30g (1.1oz)
Shelf Life: 1 year

 

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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