Rishiri Kombu for Dashi Broth, Premium Quality, 150g
Rishiri Kombu for Dashi Broth, Premium Quality, 150g
Rishiri Kombu for Dashi Broth, Premium Quality, 150g
Rishiri Kombu for Dashi Broth, Premium Quality, 150g
Rishiri Kombu for Dashi Broth, Premium Quality, 150g
Rishiri Kombu for Dashi Broth, Premium Quality, 150g

OKUI KAISEIDO

Rishiri Kombu for Dashi Broth, Premium Quality, 150g

Producer:Okui KaisendoIngredients:???kombu seaweedContents:150g (5.3oz)Shelf Life:1 yearJapan's Best Kombu Kelp ProducerThe company Okui Kaiseido has been estab… read more
SKU: 3001128
¥3,240
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Description  
Producer:Okui Kaisendo
Ingredients:???kombu seaweed
Contents:150g (5.3oz)
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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Rishiri Kombu for Dashi Broth, Premium Quality, 150g

¥3,240

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Rishiri Kombu for Dashi Broth, Premium Quality, 150g

Frequently Bought Together

Please choose options for all selected products

Rishiri Kombu for Dashi Broth, Premium Quality, 150g

Description

Producer:Okui Kaisendo
Ingredients:???kombu seaweed
Contents:150g (5.3oz)
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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