The bliss of Hokkaido kelp, with its stickiness and delicious flavor! Okui Kaiseido "Natto Konbu" 50g

This exquisite natto kelp has a thick, sticky texture and a deep sea flavor.

This is a masterpiece made by Okui Kaiseido, a long-established company founded in 1871, which has its artisans meticulously carve high-quality kelp grown in the clear waters of Hokkaido.

The moment you put it in your mouth, the unique stickiness and thickness similar to natto envelopes your tongue, and the deep umami flavor of kelp spreads throughout your mouth.

Enjoy it with freshly cooked rice, miso soup, or as an accompaniment to your evening drinks - this dish can truly be called an "edible jewel," adding the health and deliciousness of the bounty of the sea to your daily meals.

Okui Kaiseido, which has been loved by the head temples of Eiheiji and Sojiji, as well as famous restaurants across the country, has the discerning eye to bring the finest dishes to your table.

Product Features

● The rich flavor of Hokkaido kelp

Okui Kaiseido carefully selects kelp grown in the cold, clear waters of Hokkaido.

Konbu, grown in mineral-rich seawater, is rich in glutamic acid, a flavoring ingredient, and the more you chew it, the deeper the flavor spreads throughout your mouth.

You can enjoy the strong flavor and elegant sweetness of kelp.

● Unique stickiness and texture

The finely chopped kelp absorbs water, creating a thick, sticky texture similar to natto.

This sticky component contains healthy ingredients such as fucoidan and alginic acid, which support beauty and health.

The melting texture and delicious flavor will make your dishes extra delicious.

● Commitment to additive-free and natural ingredients

No preservatives, colorings, or chemical seasonings are used.

We do not add anything extraneous to deliver the original flavor and nutrition of kelp.

Because it is additive-free and made from 100% natural ingredients, it can be safely consumed by everyone from children to the elderly.

● 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.

● 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 the sticky components fucoidan and alginic acid in particular are said to help maintain health.

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

How to eat

● Basic way to eat

Place an appropriate amount (1 to 2 tablespoons) in a dish, add a small amount of water or hot water and mix lightly.

After a few minutes, it will become thick and sticky.

Serve on top of freshly cooked rice with a little soy sauce.

You can enjoy the deep, original flavor of kelp.

● Tips for rehydrating in water

If you add too much water, the consistency will become thin, so add it in small amounts while checking the consistency.

You can adjust the consistency to your liking.

● Perfect for these dishes

1. On freshly cooked rice: This is the simplest way to enjoy the umami of konbu.

2. For miso soup or other clear soups: The melting viscosity adds thickness to soups, giving them a refined flavor.

3. As a topping for cold tofu or natto: Add it as a condiment to enhance the flavor and texture.

4. As a rice ball filling: Combine with pickled plums and salmon for a delicious Japanese flavor.

5. As a snack with alcohol: It goes perfectly with sake and shochu.

Create an adult atmosphere

● Easy recipe variations

1. Chilled Natto Konbu Pasta: Simply toss boiled pasta with natto konbu, chopped shiso leaves, plum paste, olive oil, and soy sauce.

It's perfect for a hot summer day

2. Rolled omelet with natto and kelp: Simply mix beaten eggs with dashi stock and natto and kelp and fry.

The umami flavor of the kelp will soak into the eggs.

3. Japanese-style carpaccio with natto kelp: Thinly sliced sea bream or salmon topped with natto kelp, chopped green onions, and ponzu sauce.

Ideal for entertaining guests

Frequently asked questions

Q. What is natto kelp?

A. It is made from finely chopped kelp, and when water is added it becomes sticky like natto, hence the name.

Since we do not use natto bacteria, there is no natto-specific smell and you can enjoy the original flavor of kelp.

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

A. It can be used in a wide range of dishes, such as freshly cooked rice, miso soup, clear soup, cold tofu, a topping for natto, and as a filling for rice balls.

Its thick consistency and delicious flavor will elevate any dish.

Q. How much food is appropriate to eat per day?

A. There are no particular restrictions, but we recommend consuming about 1 to 2 tablespoons (approximately 5 to 10g) at a time.

Kelp contains iodine, so be careful not to consume too much.

Q. Can children eat it?

A. Yes, it is additive-free and made from natural ingredients, so it is safe for children to eat.

However, to prevent choking, please give it to small children by chopping it into small pieces or adding it to soup.

Q. How do I save it?

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

After opening, store in an airtight container away from moisture and consume as soon as possible.

It can also be stored in the refrigerator.

Consume within the expiration date to maintain the best flavor and texture.

Q. Is it suitable as a gift?

A. Yes.

This is an additive-free, 100% natural product made by a long-established company founded in 1871, making it a wonderful gift for health-conscious people and those 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.