Its translucent pure white color is a testament to the supreme umami found only in the heart of the kelp! Okui Kaiseido "Taihaku Oboro Konbu" 50g

The finest grated kelp, shaved into thin threads.

This exquisite product is made by Okui Kaiseido, a long-established company founded in 1871, using a blend of only carefully selected kelp from Hokkaido, without using any chemical seasonings.

By shaving it extremely finely and thinly, we have achieved a soft and light texture.

The moment you place the Tororo Konbu on the soup, it spreads out gracefully — beautiful to the eye and further elevating the elegance of the dish.

It has a gentle taste that retains the original umami and flavor of kelp, making it safe and reassuring for those who are mindful of additives, as well as for children.

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 Features

Additive-Free Quality Using Only Hokkaido-Grown Kelp

Okui Kaiseido selects only the finest high-quality kelp from Hokkaido.

We use no chemical seasonings, preservatives, or colorings, delivering the original umami and flavor of kelp just as nature intended.

Because it is additive-free, it can be safely consumed by everyone from children to the elderly.

Light and fluffy, with a delicate texture

It is characterized by its soft and light texture, achieved by shaving it extremely finely and thinly.

The moment you place the Tororo Konbu on the soup, it spreads out gracefully — beautiful to the eye and making the dish significantly more delicious.

The delicate thread-like texture further enhances the umami flavor of the kelp.

Rich in Nutrients to Support Your Health

Tororo Konbu is rich in nutrients that many Japanese people tend to lack, including dietary fiber (alginic acid and fucoidan), potassium, calcium, iodine, and B vitamins.

In particular, water-soluble dietary fiber is expected to help regulate the intestinal environment and slow the absorption of carbohydrates and lipids.

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.

A versatile ingredient that can be used in a variety of dishes

It can be used in a variety of ways, such as floating it in clear soup or miso soup, as a topping for udon or soba noodles, as a substitute for seaweed in rice balls, or as a sprinkle on vinegared dishes.

It's delicious to eat as is, and also makes a great snack for children or a light meal for health-conscious people.

How to Use

Basic Serving Suggestions

Simply place a small amount of Tororo Konbu (shaved kelp) in a bowl and pour in warm broth.

The umami of the kelp will dissolve, creating a soup with an elegant taste.

You can enjoy the beauty of the softly spreading grated kelp and the deep umami of kelp itself.

Enjoy It as Is

Tororo Konbu is delicious when eaten as is, allowing you to enjoy the natural saltiness and umami of the kelp.

It's also a great snack for children or a light meal for health-conscious people.

Perfect For

1. Sprinkle on warm rice: Sprinkle a pinch on top of freshly cooked rice. The natural saltiness and umami of the kelp will bring out the sweetness of the rice.

2. Wrapping Onigiri: Wrap onigiri in Tororo Konbu instead of nori seaweed for rice balls bursting with rich kelp flavor.

3. For miso soup or clear soup: Simply add a small amount to a bowl and pour in warm soup to create an elegant flavor.

4. As a Topping for Natto or Tofu: When placed on top of natto or hiyayakko (cold tofu), the umami of konbu is added, elevating your everyday dish to the next level.

5. Tororo Konbu Toast: Place tororo konbu and cheese on buttered toast and toast until melted. It's an unexpected combination, but the umami of the konbu and the richness of the cheese are an exquisite match.

To maintain good health, the suggested serving is approximately 10g per day.

By enjoying a small amount every day as a topping on soups or rice, you can effortlessly incorporate the nutritional benefits of konbu into your diet.

FAQ

What is the difference between Tororo Konbu and Oboro Konbu?

Both are thinly shaved konbu, but the shaving method differs. Tororo Konbu is made by moistening konbu with vinegar and shaving it into fine, thread-like strands, giving it a light and fluffy texture. Oboro Konbu, on the other hand, is made by artisans who hand-shave the surface of a single sheet of konbu into ribbon-like strips, giving it a delicate, fluttery texture. Tororo Konbu offers an even finer, more delicate texture than Oboro Konbu.

What Dishes Does It Pair Well With?

It can be used in a wide variety of dishes, including clear soup, miso soup, a topping for udon or soba noodles, rice balls, vinegared dishes, natto, and hiyayakko (cold tofu). Its soft texture and delicious flavor will elevate any dish. It is also delicious eaten as is.

How much should you eat per day?

To maintain good health, we recommend consuming approximately 10g per day. Enjoying a small amount each day as a topping on soups or rice will help you effortlessly incorporate the nutritional benefits of konbu into your diet. Please note that konbu contains iodine, so avoid excessive consumption.

Can small children eat it?

Yes, it is additive-free and made with only Japanese-grown konbu (kelp), so it is safe for children to enjoy. In fact, we have received many heartwarming comments from customers, such as "Even my picky eater devours it!" However, to prevent choking, please serve it to small children finely chopped or added to soup.

How Should I Store It?

Store in a cool, dark place away from direct sunlight, high temperatures, and humidity. After opening, seal in a zip-lock bag to avoid moisture and consume as soon as possible. Please note that the flavor will deteriorate if the product absorbs moisture.

Is it suitable as a gift?

Yes. This is an exceptional product made with 100% Japanese-grown konbu (kelp) and no additives, crafted by a long-established company founded in 1871 (Meiji 4). It makes a wonderful gift for health-conscious people or those who love 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, "We have never done business with the intention of building a brand. Trust can only be earned by steadily accumulating the work right in front of us."

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.