Product list: Kombu


Seafood broths, such as katsuobushi, are mainly composed of inosinic acid, whereas kelp is rich in glutamic acid. When katsuobushi and kelp are used together, a synergistic effect of umami occurs and the taste is many times better than when they are used individually.
Fukushima Katsuo focuses on dashi kombu, emphasizing the differences in taste between each variety and beach of production, and delivers products that can be used in combination with katsuobushi and kezuribushi.

  • Rishiri kombu

    It is collected from Rishiri Island, Rebun Island, and the Okhotsk coast of Wakkanai on the northern tip of Hokkaido. This kombu has an elegant, deep aroma and umami flavor, and is easy to match with Japanese cuisine. It is widely used in the Kansai region, especially in Kyoto, as a kombu that does not interfere with katsuobushi dashi or other ingredients in terms of both taste and color. By letting it rest and mature, it becomes the best kombu, with a wonderful taste and aroma.

  • Ma kombu (Donan kombu)

    It is also called Donan kombu (southern Hokkaido kombu) because it is collected in the waters around Hakodate.
    Because it produces a clear broth with rich umami flavor and no odor, it is mainly used as dashi kombu in Japanese cuisine restaurants. Compared to Rishiri kombu, it is characterized by an elegant sweetness, which is more striking when combined with bonito.
    Furthermore, the abundant harvest of artificially grown kelp makes the overall production volume high and stable.

  • Rausu kombu

    It is harvested around Rausu on the Shiretoko Peninsula.
    Its rich taste and strong aroma mean that once you start using it, no other kombu can replace its powerful flavors. On the other hand, the surface of the kombu is soft and easily takes on the color of dashi.

  • Hidaka kombu

    Mitsuishi kombu collected in the Hidaka region around Cape Erimo is called Hidaka kombu.
    Compared to kelp from the southern part of Hokkaido and Rishiri, its leaves are softer and easier to use in kombu rolls and simmered dishes, so it is often used in the Kanto region and farther north.

  • Naga kombu

    This kombu is harvested in the Kushiro and Nemuro regions.
    Anywhere from six to fifteen meters in length, this long kelp is used for dashi, but it is also widely used for kombu rolls, tsukudani stew, and musubi kombu.

  • Saomae kombu

    This kombu is harvested in June in the Kushiro and Nemuro regions.
    Its leaves are characterized by a softness that long ago gave it the nickname of vegetable kombu.
    だIt is mainly used for food rather than to make dashi.

  • Rough-ground kombu

    To meet our customers’ needs, we offer products that are packaged after coarse crushing to reduce the amount of repetitive weighing for easy dashi making.

  • Kombu powder

    Grinding it to a fine powder allows it to be used as a topping or for kneading.

  • Atsuba kombu

  • Rausu kombu scraps

  • Nagakashira kombu

  • Kombu root

  • Kombu scraps