Aging and improving Kombu does not only take several years, but even more so, highly controlled conditions and a lot of expertise. Similar to wine production, careful observation and balance is needed to produce the highest quality.
To make good Kombu it has to be laid out to sun-dry the same day it was harvested, while it is still fresh. The dried Kombu is then cut into smaller pieces and folded in order to transport to the Okui warehouse.
There, it is wrapped in cloth to protect the Kombu from mold and dust, while it allows the slow fermentation process.
The Kombu ages between one and three years to develop the umami that provides the classical intense aroma to soup bases and dashi.
Enjoy the unique flavor of kombu with our snacks and condiments or create the perfect dashi soup stock for your Japanese soups and dishes.
