(3 reviews)
€5.20
€325.00 / Kg
Rishiri and Rebun Islands kombu powder
Ref : NISOKAI12
€11.35
Tax Included
Kombu offered here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.
All Kombu from OKUI are preserved and aged in a special ageing cellar, at controlled temperature and humidity, using the Kura-gakoi technique, as for the preservation of wine.
This method reduces smell of the sea and unpleasant taste of Kombu flesh and brings out the true UMAMI, offering subtlety and elegance to the tasting. Cellar and storage boxes are made of Japanese cedar wood.
Our perfect pairings : this kombu powder, extremely fine, is a real secret ingredient to enhance flavors of many preparations: clear broths, butters, purees, minced meats, fillings of meat or vegetable pies, ravioli pastes, pasta ...
Kombu contains glutamic acid, a type of amino acid with UMAMI. Glutamic acid umami can be enhanced by aging Kombu and it also increases synergistically by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine.
Its alkaline nature helps maintain a balance with acidic foods such as meat and fish.
NISOKAI12
Data sheet
- Origin
- Rishiri and Rebun, Hokkaido, Japan
- Type
- Kombu
- Weight
- 50 g net
- Packaging
- Bag
- Ingredients
- 100% Kombu (Saccharina ochotensis) from Rishiri and Rebun islands
- Storage
- away from direct light
in a dry and cool place
OKUI KAISEIDO Just like great wines, kombu quality depends on harvesting area, active sea currents in the growing area, relief and rivers near beaches and their alluvial deposits, exposure to the sun... Kombu sought by Okui must be harvested at perfect maturity, from July to September, after at least two years of growth. Seaweed then reaches a length of 2.5 to 3 meters and even 10 meters for the most exceptional specimens. Kombu seaweeds are dried exclusively in the sun until they have a nice dark bronze to black exterior color, while preserving a light interior color.
OKUI KAISEIDO kombu:
Rishiri & Rebun Kombu
Rishiri & Rebun kombu are the kings of kombu and the most expensive in Japan. They are known to have a tough fiber and it is usually difficult to extract the umami. Slowly heated to 60℃ they produce a very clean and rich dashi with a golden color. They are essential ingredients in Kaiseki and Shojin cuisines and are known for their mild flavor.
Rausu Kombu
Rausu kombu has a very soft fiber and is known for its broad and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).
Hidaka Kombu
Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste. It is not usually used to make traditional dashi.
Makombu
Makombu is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in the Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor. Its shape is wider and thicker than the others. It is used for cooking like shio-kombu and tsuo and tsukudani-kombu. It is also favored for making special forms of kombu by hand and presented at religious events as special offerings.
Reviews about this product
-
Claudine T.
Published Oct 14, 2025 at 07:04 pm (Order date: Sep 27, 2025)So far everything is perfect, we just need to wait to know the effectiveness over time (Translated review)
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Morgane H.
Published Feb 06, 2025 at 05:42 pm (Order date: Jan 23, 2025)Excellent and very practical (Translated review)
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Kombu offered here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.
Rishiri and Rebun Islands kombu powder
€11.35
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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