Products

“Tennen Makonbu Ippon Yori (100 g)” (A piece of selected wild L. Japonica)

Tennen Makonbu Ippon Sen

We selected the highest-quality wild Makonbu of Kakkumihama with stricter criteria to provide a special grade of quality. [How to make broth]

“Tennen Makonbu Sungiri (30 g)” (Cut wild L. Japonica)

Tennen Makonbu Sungiri

We selected wild Makonbu of Kakkumihama with high-quality flavor and cut it in an easier-to-use size. [How to make broth]

“Kizami Konbu (50 g)” (Shredded kelp)

Kizami Konbu

We finely shred wild Makonbu of Kakkumihama. A pinch of it serves as seasoning but also as healthy food, because the kelp itself becomes soft rapidly when cooked.  Enjoy it by making kobu-cha (kelp tea) with hot water or making vinegared dishes, stewed dishes, overnight pickles, tsukudani, takikomi-gohan (a Japanese rice dish boiled with broth, seasonings and seasonal ingredients) and the like.

“Konbu Ko (18 g bottled)” (Kelp powder)

Konbu Ko

We make a powder from wild Makonbu of Kakkumihama without adding salt or other ingredients.  You can easily make konbu-dashi (kelp broth) with it.  It is also the finest seasoning, giving a special flavor to any type of food.  Also, you can make real kobu-cha (kelp tea) with a little salt, which is a healthy drink.  Please enjoy the ocean's bounty rich in vitamins and minerals in daily meals.

“Nippon no Dashi, Dashi pack” (Japanese broth, broth pack)

Nippon no Dashi, Dashi pack

Most general broth packs consist of katsuobushi (dried bonito) and konbu (kelp) mixed together.  However, since the temperature range at which one can yield the broth of konbu and katsuobushi is different, you cannot enjoy the umami (pleasant savory flavor) of konbu to the fullest using this type of product.  We designed our product with konbu and katsuobushi milled and packaged separately. Therefore, you can make real broth easily, while enjoying the umami of konbu to the fullest.  Please use it as base seasoning of not only Japanese cuisine, but of all kinds of cuisines.
Ingredients : Wild Makonbu (Hakodate city, Hokkaido), katsuokarebushi (Kagoshima)

“Honkaku Ju-bai Dashi (400 g in big bottle, 200 g in small bottle)”
(Authentic soup stock 10-strength)

Honkaku Ju-bai Dashi

We use only wild Makonbu of Kakkumihama, katsuobushi of Makurazaki, Kagoshima and complete tenpien (salt crystallized by sun or wind exposure) of Kochi, without using any umami seasonings, such as chemical seasonings and yeast extract. You can make a delicious soup simply by diluting with 10 times as much hot water.  You can use it not only in daily miso soup, stewed dishes, ohitashi (boiled greens with drops of soy sauce), but also in various dishes according to your own ideas.
Ingredients : Wild Makonbu (Hakodate city, Hokkaido), katsuokarebushi (Makurazaki city, Kagoshima), katsuobushi (Makurazaki city, Kagoshima), salt (Hata county, Kochi)

“Udon Soba Dashi (400 g)” (Soup stock for udon and soba noodles)

Udon Soba Dashi

This is a concentrated, Kansai-style soup stock which is characterized by a flavorful and light taste. We use mainly Makonbu of Southern Hokkaido and also the ingredients with the highest grades of quality available, including urumebushi (dried round herring) and sababushi (dried mackerel of Ushibuka city, Kumamoto), Soda katsuobushi of Tosa city, Kochi, whole soybean soy-sauce of Wakayama, traditional mirin of Gifu and junmai cooking sake of Nagano. You can use it not only in noodle sauce for udon or soba but also in tentsuyu (thin dipping sauce for tempura), chawan-mushi (a savory steamed egg custard with assorted ingredients), kayaku-gohan (boiled rice mixed with vegetables and meat or fish), nabemono (a one-pot dish cooked at the table), stewed dishes, and various others.
Ingredients : Soy sauce (soybean, wheat, salt), crude sugar (Tanegashima, Kagoshima), sababushi (Ushibuka city, Kumamoto), urumebushi (Ushibuka city, Kumamoto), salt (Ehime), Soda katsuobushi (Tosa city, Kochi), wild Makonbu (Hakodate city, Hokkaido), junmaishu (rice, rice malt), mirin (sticky rice, rice shochu)

“Dashi Tsuyu (400 g)” (Dipping sauce with broth)

Dashi Tsuyu

This product includes the same ingredients as “Udon Soba Dashi,” plus savory shiitake mushrooms and dried shrimp.  Enjoy it without diluting for zaru-soba (cold soba noodles) and somen (thin wheat noodles). You can use it not only with noodles but also in tentsuyu (thin dipping sauce for tempura), nabemono (one-pot dish cooked at the table), yudofu (boiled tofu), natto (fermented soybeans) and hiyayakko (cold tofu).
Ingredients : Soy sauce (soybean, wheat), katsuobushi (Makurazaki city, Kagoshima), crude sugar (Tanegashima, Kagoshima), wild Makonbu (Hakodate city, Hokkaido), junmaishu (rice, rice malt), mirin (sticky rice, rice shochu), sababushi (Ushibuka city, Kumamoto), urumebushi (Ushibuka city, Kumamoto), dried shiitake mushrooms (Oita), dried shrimp, salt (Ehime)

“Shiro Tororo” (White shredded kelp)

Shiro Tororo

It is shredded kelp that uses only wild Makonbu and carefully selected junmai rice vinegar. It has the widest versatility, for example, in onigiri (rice ball), noodles and osuimono (soup).
Ingredients : Wild Makonbu (Hakodate city, Hokkaido), junmai rice vinegar (Wakayama)

“Oagari Konbu (80 g)” (Finest konbu tsukudani)

Oagari Konbu

Our finest tsukudani (a preserved food made by cooking fish, shellfish, kelp, animal meat, vegetables, etc. in sweetened soy sauce) is made by selecting wild Makonbu of exceptionally high quality (among those of the highest grade) and cooking it with carefully selected seasonings.  Since it has a relatively salty taste, it is suitable for enjoying with rice, as a side dish with sake, and for ochazuke (rice with green tea).  It is also most suitable as a gift for someone special.
Ingredients : Soy sauce (soybeans, wheat, salt), wild Makonbu (Hakodate city, Hokkaido), mirin (sticky rice, rice malt, rice shochu), junmaishu (rice, rice malt), wasanbon sugar (Tokushima)

“Shiitake Iri (80 g)” (Kelp cooked with shiitake mushrooms)

Shiitake Iri

We cook wild Makonbu of Kakkumihama and Donko shiitake mushrooms (sun-dried in Oita) with carefully selected seasonings to produce a slightly sweeter taste. Please enjoy the natural flavor of it made from the blessings of the sun.  Use it with rice, obento (box lunch), ochazuke (rice with green tea) and the like.
Ingredients : Dashi (water, dried bonito, kelp), soy sauce (soybean, wheat, salt), wild Makonbu (Hakodate city, Hokkaido), dried shiitake mushroom (Oita), malt syrup (Japanese sweet potato starch, malt), sugar (tensai sugar in Hokkaido), mirin (sticky rice, rice malt, rice shochu), junmaishu (rice, malt)

“Sansho Iri (80 g)” (Kelp cooked with Japanese pepper)

Sansho Iri

This is a slightly salty tsukudani  made by cooking wild Makonbu of Kakkumihama and berries of sansho (Japanese pepper) with carefully selected seasonings. A refreshing piquant taste makes dishes delightful. Please use it with rice, obento (box lunch), ochazuke (rice with green tea), and as a side dish with sake.
Ingredients : Soy sauce (soybeans, wheat, salt), wild Makonbu (Hakodate city, Hokkaido), berries of sansho (Wakayama), junmaishu (rice, rice malt), mirin (sticky rice, rice malt, rice shochu), wasanbon sugar (Tokushima)

“Oagari Konbu Shiofuki (40 g)” (Finest dried tsukudani)

Oagari Konbu Shiofuki

We select wild Makonbu of an exceptionally high quality (among those of the highest grade) cooked with carefully selected seasonings, including Japanese whole soybean soy sauce and wasanbon sugar, then dry it.  It is suitable for enjoying with rice, as a side dish with sake and for ochazuke (rice with green tea). It is also most suitable as a gift for someone special.  Although many dried tsukudani on the market are sprinkled with amino acid-based seasoning powder, the white powder seen on the surface of our dried tsukudani is a naturally crystallized umami ingredient.
Ingredients : Wild Makonbu (Hakodate city, Hokkaido), soy sauce (soybean, wheat, salt), junmaishu (rice, rice malt), dashi (water, wild Makonbu, dried bonito), mirin (sticky rice, rice malt, rice shochu), wasanbon sugar (Tokushima)

“Hashira Konbu (40 g)” (Kelp cooked with scallops and dried)

Hashira Konbu

We cook wild Makonbu and scallop adductor sun-dried in Hokkaido with carefully selected seasonings, then dry it.  Please enjoy this combination of rare delicacies as a side dish with sake, for vinegared dishes and for ochazuke (rice with green tea).  Rest assured that the white powder seen on the surface is the naturally crystallized umami ingredient.
Ingredients : Soy sauce (soybean, wheat, salt), wild Makonbu (Hakodate city, Hokkaido), dried scallop adductor (Hokkaido), junmaishu (rice, rice malt), mirin (sticky rice, rice malt, rice shochu)

“Hosogiri Shiofuki (40 g)” (Shredded dried tsukudani)

Hosogiri Shiofuki

This shiofuki konbu is made by cooking wild Makonbu with carefully selected seasonings, which are then dried.  You can use it for various purposes including ochazuke (rice with green tea), toppings for salads and obento (box lunch).  Rest assured that the white powder seen on the surface is the naturally crystallized umami ingredient.
Ingredients : Dashi (water, wild Makonbu, dried bonito), wild Makonbu (Hakodate city, Hokkaido), soy sauce (soybeans, wheat, salt), mirin (sticky rice, rice malt, rice shochu), junmaishu (rice, rice malt), wasanbon sugar (Tokushima)