Concentrate the flavor with the long-established "Kurai" kelp! A refined and crisp dashi! Okui Kaiseido "Kurai Rishiri Kelp" 80g

The ultimate dashi kelp with time on its side.

"Kurai Konbu" is made from natural Rishiri kelp grown on Rishiri and Rebun islands, the northernmost tip of Hokkaido, and is carefully aged for over a year in a dedicated warehouse owned by Okui Kaiseido, a long-established company founded in 1871.

By letting it age for a long time, like wine, the smell of kelp and the seashore is removed, leaving only the umami flavor concentrated in this exquisite product.

The clear, amber-colored, elegant broth continues to be chosen by famous restaurants throughout Japan, including Kyoto, as well as for the vegetarian cuisine at Eiheiji Temple.

Please enjoy the finest quality dashi kelp, which will allow you to achieve professional-quality flavor at home.

Product Features

● Refined flavor nurtured by the northernmost sea of Hokkaido

Rishiri kelp harvested on Rishiri Island and Rebun Island is a top-quality product known as "island produce."

As they grow while being tossed about by the violent waves, their flesh becomes firm and they store up a rich amount of umami.

We carefully select and deliver only the best quality products.

Among the three major types of dashi kelp, this one is characterized by its mild and elegant sweetness.

● The flavor deepens with time, using the techniques of kura-iri aging

Okui Kaiseido's dedicated kelp storehouse is a modern facility that automatically adjusts the temperature to 20-22 degrees and humidity to 60%.

By aging the kelp in this optimal environment for at least a year, and sometimes for two or three years, the kelp continues to breathe quietly, releasing impurities and deepening its umami flavor.

This aging process removes the smell of the sea and kelp, leaving only the refined flavor.

● Clear, amber-colored, elegant dashi

The greatest feature of Kurai Rishiri kelp is its clear, beautiful amber-colored broth.

Its mild, refined sweetness and umami bring out the flavor of the ingredients, making it ideal for delicate Japanese dishes such as clear soups and takiawase (seasoned 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 a strong reputation for its discerning eye and has been a supplier to the head temples of Eiheiji and Sojiji, and has supplied kelp to Kyoto's finest restaurants for generations, including Hoshigaoka Saryo, which was run by Kitaoji Rosanjin.

● Careful work on each piece

The kelp is packed in a single piece without being cut.

This shows the pride they take in quality and the careful work they do.

The fibers are soft, so even after making soup stock, it can be enjoyed in dishes such as tsukudani and simmered dishes.

How to eat

● Basic method of making dashi

A good rule of thumb is to use about 30g 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 clear and elegant Rishiri kelp stock is now complete.

● Cold brew is also recommended.

Simply add about 30g of kelp to 1 liter of cold water and leave it in the refrigerator overnight (about 8 hours).

You can easily enjoy a mellow, pure dashi stock.

● Perfect for these dishes

• Clear soup : The clear and elegant dashi stock brings out the flavor of the ingredients to the fullest.
• Takiawase : The mild dashi stock brings out the natural flavor of the vegetables.
• Clear soup : A bowl of clear soup with the elegance of a traditional Japanese restaurant.
• Konbu-jime : Fresh sashimi is sandwiched between Rishiri kelp and left overnight to become a luxurious dish that is infused with a refined flavor.
• Chawanmushi : The clear and beautiful dashi stock makes for a smooth chawanmushi.

The kelp after making the soup stock can also be used for tsukudani, simmered dishes, and konbu-jime.

Frequently asked questions

Q. What is the difference between Kurai Rishiri Kelp and other Rishiri Kelp?

A. The biggest difference between Okui Kaiseido's Kurai Rishiri Konbu is that it is aged for over a year in a special storehouse after harvesting.

This aging process removes the smell of the sea and kelp, resulting in an exceptionally refined dashi stock with concentrated umami flavor.

Compared to regular Rishiri kelp, it has a more refined flavor.

Q. Can I still eat the kelp after making soup stock?

A. Yes, Rishiri kelp has soft fibers, so it can be enjoyed even after making soup stock.

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 to use as an ingredient in rice dishes.

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

A. The white powder on the surface of kelp is an umami component of an amino acid called "mannitol."

Do not rinse, use as is.

If you are concerned about dirt on the surface, simply wipe it with a damp cloth that has been wrung out tightly.

Q. What kind of food does it go well with?

A. Kurai Rishiri kelp is characterized by its clear and elegant broth, making it ideal for delicate Japanese cuisine that brings out the flavor of the ingredients, such as clear soups, takiawase (mixed dishes), and clear soups.

The mild, understated flavor adds an elegant touch to any dish.

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

A. Of course.

The simple process involves soaking in water and then heating it, and since the kelp is of high quality, even beginners can make an elegant dashi like that served in a traditional Japanese restaurant.

Q. How do I save it?

A. Avoid direct sunlight, high temperatures and humidity, and store in a cool, dark place.

If you store it in an airtight container, it will stay fresh for a long time.

We recommend avoiding storing it in the refrigerator as it may easily absorb the aroma of other foods.

Q. Is it suitable as a gift?

A. Yes.

This is a top-quality product made by a long-established company founded in 1871, so it makes a wonderful gift for superiors or people who love cooking.

Founded over 150 years ago, our history is built on kelp

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

The history of Okui Kaiseido began when Okui Hango, a samurai who lost his stipend when the feudal domains were abolished and prefectures were established, noticed the kelp 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 snowy Hokuriku region, it is not possible to transport cargo in winter, so the kelp ends up spending the winter in the storehouses in 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 "Kurai" that is 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 "Kurai" manufacturing method was once on the verge of disappearing due to the development of 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 collecting Rishiri kelp 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.

"You can only gain trust by doing the work you do on the ground up," he says.

True to its name, Okui Kaiseido's kelp continues to be chosen by high-end restaurants throughout Japan, including Kyoto, the vegetarian cuisine of temples such as Eiheiji and Sojiji, and 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.