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.

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

The Rich Umami of Hokkaido Kelp

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

Kelp grown in mineral-rich seawater is packed with glutamic acid — the key umami compound — and the more you chew, the deeper and richer the flavor fills 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 silky, melt-in-your-mouth texture and rich umami elevate every dish to a whole new level.

Additive-Free & Made with Natural Ingredients

No preservatives, colorings, or chemical seasonings are used.

We add nothing extra, so you can enjoy the original flavor and full nutrition of kelp just as nature intended.

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 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 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 Use

Basic Serving Suggestions

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.

Savor the deep, rich umami flavor that only authentic kelp can offer.

Tips for rehydrating with 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

1. On freshly cooked rice: The simplest way to serve it — and the best way to fully appreciate the rich umami of kelp.

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 Ume (Japanese pickled plum) and salmon for a delicious Japanese flavor.

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

Easy recipe variations

1. Natto Kombu cold pasta: Simply toss boiled pasta with Natto Kombu, chopped shiso (perilla) leaves, Ume (Japanese pickled plum), olive oil, and soy sauce. Perfect for a hot summer day.

2. Natto Kombu Dashimaki Tamago (rolled egg): Simply mix Dashi (Japanese stock) and Natto Kombu into beaten eggs and cook. The umami flavor of the kombu will soak into the eggs.

3. Japanese-style carpaccio with Natto Kombu: Thinly sliced sea bream or salmon topped with Natto Kombu, chopped green onions, and Ponzu sauce. Perfect for entertaining.

FAQ

What is Natto Kombu?

It is made from finely chopped kelp, and when water is added it becomes sticky like natto, hence the name. Since it does not contain natto bacteria, it does not have the distinctive smell of natto, and you can enjoy the original flavor of kelp.

What Dishes Does It Pair Well With?

It can be used in a wide range of dishes, such as freshly cooked rice, miso soup, clear soup, Hiyayakko (cold tofu), natto toppings, and rice ball fillings. Its silky, sticky texture and rich umami flavor will elevate any dish.

How much is the right amount to eat per day?

There are no specific limits, but we recommend consuming 1-2 tablespoons (approximately 5-10g) at a time. Kelp contains iodine, so please be careful not to consume too much.

Can children eat it?

Yes, it is safe for children to eat as it is made with no additives and natural ingredients. However, to prevent choking, please chop it up finely or add it to soup when giving it to small children.

How Should I Store It?

Store in a cool, dark place away from direct sunlight, high temperatures, and humidity. After opening, store in an airtight container away from moisture and consume as soon as possible. Refrigeration is also an option. Consuming before the Best Before date will help maintain the best flavor and texture.

Is it suitable as a gift?

Yes. This is an exceptional product made with 100% natural ingredients and no artificial additives by a long-established company founded in 1871, making it a wonderful gift for health-conscious individuals or cooking enthusiasts.

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.