Light and fluffy, made with only domestically grown kelp for reliable quality! Okui Kaiseido "Tororo Konbu" 50g

This exquisite tororo konbu is shaved into thin threads. Okui Kaiseido, a long-established company founded in 1871, has created this exquisite product using only carefully selected konbu from Hokkaido, without the use of any chemical seasonings.

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

The moment you add the grated kelp to the soup, it spreads out gracefully, creating a beautiful appearance that further enhances the elegance of the dish.

It has a gentle taste that retains the original flavor and taste of kelp and can be safely consumed by people who are concerned about additives and children.

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

Additive-free quality made only from kelp produced in Hokkaido

Okui Kaiseido only uses carefully selected high-quality kelp from Hokkaido.

We do not use any chemical seasonings, preservatives, or colorings, and deliver the original flavor and taste of kelp.

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 add the grated kelp to the soup, it spreads out gracefully, making the dish look beautiful and significantly more delicious.

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

Supports health with rich nutritional value

Tororo kelp is rich in minerals that Japanese people tend to lack, such as 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 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.

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 eat

Basic way to eat

Simply place a small amount of grated kelp in a bowl and pour in the 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.

You can eat it as it is.

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

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

It is ideal for these dishes

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: Wrapping onigiri in grated kelp instead of nori seaweed will give you onigiri with a 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, the umami flavor of kelp is added, elevating your usual dish to the next level.

5. Tororo Konbu Toast: Tororo konbu and cheese are placed on buttered toast. 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, consume approximately 10g per day.

By enjoying a little bit every day as a topping on soup or rice, you can easily get the nutritional value of kelp.

Frequently asked questions

What is the difference between Tororo Konbu and Oboro Konbu?

Both are thinly shaved konbu, but the shaving method is different. Tororo konbu is made by wetting konbu with vinegar and shaving it into thin threads, which gives it a fluffy texture. On the other hand, Oboro konbu is made by hand shaving the surface of a single piece of konbu into strips by artisans, which gives it a fluttery texture. Tororo konbu has a thinner and more delicate texture.

What kind of food does it go 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 little each day as a topping on soup or rice will help you get the nutritional benefits of kelp without any effort. However, kelp contains iodine, so please be careful not to consume too much.

Can small children eat it?

Yes, it is additive-free and made with only domestically produced kelp, so it is safe for children to eat. In fact, we have received many happy comments from our customers saying, "Even picky eaters gobble it up." However, to prevent choking, please give it to small children by chopping it finely or adding it to soup.

Please tell me how to save 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 excellent product made with 100% domestic kelp and no additives, produced by a long-established company founded in 1871. It makes a wonderful gift for health-conscious people or 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.