Enjoy the rich flavor of the king of kelp in this blissful moment! Okui Kaiseido "Rausu Konbu" 80g

Rausu kelp, the "king of kelp," is grown in the waters of Shiretoko, a World Heritage Site.

Okui Kaiseido, which was founded in 1871 and boasts a tradition of over 150 years, delivers carefully selected natural Rausu kelp.

Characterized by its rich flavor, mellow aroma, and deep richness, this kelp is a true embodiment of Japanese food culture, allowing you to recreate the taste of a traditional Japanese restaurant at home.

Trusted by the grand head temples of Eiheiji and Sojiji, and by renowned restaurants across Japan, Okui Kaiseido's discerning eye for quality brings the ultimate product to your table.

Product Highlights

Rich flavor nurtured by the waters of Shiretoko, a World Heritage Site

The waters off the Shiretoko Peninsula where Rausu kelp grows are special seas that are constantly fed with mineral-rich nutrients from drift ice from the continent and rivers such as the Rausu River.

Rausu kelp, grown in this fertile environment, contains the richest umami components of the three major dashi kelps, and boasts a powerful flavor worthy of its name as the "king of kelp."

Thick and soft, with an exquisite texture

The leaves of Rausu kelp are about 15cm wide and thick, yet have soft fibers, which is a distinctive feature of the plant.

Not only is it great for making soup stock, but it's also great for kelp pickling and simmered dishes.

After making the soup stock, you can enjoy the kelp to the fullest by making it into tsukudani or eating it as a snack.

A fragrant, deep-flavored dashi

Rausu kelp stock has a soft yellow color and stands out with its strong kelp aroma and rich sweetness.

It is ideal for dishes where you want to fully enjoy the flavor of kelp, such as miso soup, noodle soup, and hot pot dishes.

Even a small amount of seasoning can enhance the flavor of the ingredients, making the dish much more delicious.

Founded in 1871, with over 150 years of tradition and trust

Okui Kaiseido is a long-established kelp store founded in 1871 in Tsuruga City, Fukui Prefecture.

The company has served as an official supplier to Daihonzan Eiheiji and Daihonzan Sojiji, and has supplied kelp for generations to Kyoto's finest kaiseki restaurants, including Hoshigaoka Saryo, presided over by the legendary culinary artist Kitaoji Rosanjin — earning a well-deserved reputation for its discerning eye and unwavering trustworthiness.

Nutritious sea vegetables

Kelp is a highly nutritious alkaline food, so much so that it is called the "vegetable of the sea."

It contains a balanced amount of dietary fiber, vitamins, and minerals, and alginic acid, a type of dietary fiber, is said to help regulate cholesterol levels.

It is also a recommended food for health-conscious people.

How to Use

Basic method of making dashi

A good rule of thumb is to use about 20g of kelp per liter of water.

Lightly wipe the surface of the kelp with a tightly wrung out wet cloth, then soak it in water and leave for 30 minutes to an hour, then put it on low heat and remove the kelp just before it boils.

The rich and fragrant Rausu kelp stock is now complete.

Cold brew is also recommended

Simply add about 20g of kelp to 1 liter of cold water and leave it in the refrigerator overnight (about 8 hours).

You can easily enjoy a mellow and rich soup stock.

Perfect For

Miso soup: The rich flavor blends beautifully with the miso.

Noodle soup: Add light soy sauce and salt to the dashi to make authentic noodle soup.

Hotpot: Enjoy the powerful broth that stands up to strongly seasoned hotpot dishes such as soy sauce hotpot and miso hotpot.

Konbu-jime: Fresh sashimi is sandwiched between Rausu konbu seaweed and left to sit overnight, resulting in a luxurious dish that is infused with a refined flavor.

Cooked rice: If you make a stock using Rausu kelp and cook cooked rice with that stock, the result will be fluffy and shiny.

After making the dashi, the leftover konbu can also be enjoyed as tsukudani or simmered dishes.

FAQ

What is the difference between Rausu kelp and other kelps?

Of the three major dashi konbu varieties (ma konbu, Rishiri konbu, and Rausu konbu), Rausu konbu is characterized by its richest and most powerful umami flavor. Ma konbu produces a refined and clear dashi, while Rishiri konbu produces a clear, non-obtrusive dashi. Rausu konbu, however, produces a rich, fragrant, yellowish dashi. It is perfect for those who want to enjoy the robust flavor of konbu.

Can I still eat the kelp after making dashi?

Yes, Rausu kelp has soft fibers, so it can be enjoyed even after making soup stock. You can use it in a variety of dishes, such as simmering it in soy sauce, mirin, and sake to make tsukudani, or slicing it into thin strips and using it as an ingredient in cooked rice.

What is the white powder on the surface of kelp? Should I wash it off?

The white powder on the surface of kelp is an amino acid called "mannitol," which gives it its umami flavor. Use it as is without rinsing. If you are concerned about surface dirt, simply wipe it with a damp cloth that has been wrung out tightly.

What Dishes Does It Pair Well With?

Rausu kelp is characterized by its rich umami flavor, making it ideal for dishes that use kelp alone, such as miso soup, noodle soup, hot pots, and simmered dishes. It is also useful for konbu-jime (simmered kelp pickling). Enjoy its powerful flavor that stands up to even the most heavily seasoned dishes.

Can I make delicious dashi even if it's my first time?

Of course. It's a simple process of just soaking it in water and then heating it, and since it's high-quality kelp, even beginners can make a rich, restaurant-quality dashi.

How Should I Store It?

Store in a cool, dark place away from direct sunlight, high temperatures, and humidity. Storing in an airtight can or container will help maintain its freshness for a long time. We recommend not storing in the refrigerator, as it may easily absorb the aroma of other foods.

Is it suitable as a gift?

Yes. It is a top-quality product made by a long-established company founded in 1871, so it would make a wonderful gift for someone of higher rank or someone who loves cooking.

Over 150 Years of History with Konbu (Kelp)

The year was 1871 (the fourth year of the Meiji era).

The history of Okui Kaiseido began when Okui Hango, a former samurai who lost his stipend following the abolition of feudal domains and establishment of prefectures (Haihan Chiken, 1871), noticed the konbu being unloaded at Tsuruga Port.

At that time, Tsuruga was a key trading point for the Kitamaebune ships that connected Hokkaido with Kyoto and Osaka.

Hokkaido's new kelp, harvested in the summer, was unloaded one after another at the port of Tsuruga in late autumn.

In the snow-heavy Hokuriku region, cargo could not be transported in winter, so the kelp would end up spending the winter in the storehouses of Tsuruga.

And then spring.

The kelp tasted before shipping had undergone an astonishing transformation.

The roughness and impurities of the new kelp had disappeared, and it had been transformed into a product with outstanding umami flavor.

The kelp is left to rest in the storehouse to deepen its flavor.

It is said that the technique known as "Kuraigakoi" (storehouse-aging of kelp) that has been passed down in Tsuruga was born in this way.

The first generation Hango was one of the first to start dealing in this high-quality kelp, and he also started processing and manufacturing it, laying the foundation for the kelp business.

During the time of the second generation owner, Tatsunosuke, the company received permission to serve as an official supplier to Eiheiji Temple, and began doing business with famous restaurants in Kyoto.

It was around this time that we began doing business with Hoshioka Saryo, run by the renowned gourmet Kitaoji Rosanjin.

The traditional "Kuraigakoi" (storehouse-aging of kelp) method was once on the verge of disappearing due to advances in transportation.

However, Okui Kaiseido has built a dedicated warehouse equipped with a modern temperature and humidity control system, and has passed this technology down to the present day.

We have been storing Rishiri kelp harvested from Kafukahama on Rebun Island every year since 1989.

The current fourth-generation head of the family, Takashi Okui, says, "I have never gone into business with the intention of creating a brand.

"Trust can only be earned by steadily accumulating the work right in front of you," he says.

True to his word, Okui Kaiseido's kelp continues to be chosen by high-end restaurants throughout Japan, including those in Kyoto, for the shojin (Buddhist vegetarian) cuisine of temples such as Eiheiji and Sojiji, and by food lovers throughout the country.

Kelp is breathing.

The way it ages over time in the cool storehouse is just like wine.

Ingredients grown by nature are prepared with time and human skill.

This philosophy has been passed down unchanged for over 150 years.