The ultimate simple furikake, created by a long-established kelp manufacturer! Okui Kaiseido's "Kaiseido Furikake" 18g

This extremely simple furikake was created by Okui Kaiseido, a long-established kelp company founded in 1871 that has supported Japanese food culture for over 150 years, by combining the discerning skills and deep understanding of ingredients that it has cultivated over the years.

Using only three carefully selected ingredients - sardine shavings, bonito shavings, and grated kelp - we have achieved an astonishingly rich flavor and aroma.

Free from chemical seasonings and preservatives, this furikake embodies Kaiseido's philosophy of honoring the natural flavor of each ingredient — bringing wholesome goodness and delicious taste to your everyday table.

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

Ultimate Simplicity — Just Three Ingredients

Sardine shavings, bonito shavings, and grated kelp.

Because it is made up of only these ingredients, the natural flavor of each ingredient stands out.

We do not use any additives such as chemical seasonings, preservatives or colorings, and instead draw out the deep flavor of the ingredients themselves.

The reliable discerning eye of a long-established kelp company

Kaiseido has served as an official supplier to the head temples of Eiheiji and Sojiji, and has been the choice of top-class restaurants — including those associated with the legendary culinary artist Kitaoji Rosanjin.

The keen eye for discerning ingredients, cultivated over more than 150 years of history, is also put to good use in this furikake.

In particular, the tororo konbu (shaved kelp) used here is a masterpiece born from the expertise and knowledge behind Kaiseido's prized "Kuraigai Konbu" (warehouse-aged kelp).

Incredibly healthy nutritional balance

Each 18g bag is low in calories at just 51kcal, yet highly nutritious with 9.9g of protein and only 0.6g of fat.

With only 0.5g of sodium, it is a reassuring choice even for those watching their health.

It is packed with the bounty of nature, including calcium, DHA, and EPA from sardines, as well as minerals and dietary fiber from kelp.

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.

Incredibly versatile — enjoy it with both Japanese and Western cuisine.

Pour it directly over freshly cooked rice, or add soy sauce and chopped seaweed for a simple zosui-style porridge. It also works great as a topping for steamed vegetables or boiled tofu, and pairs well with yakisoba and salads.

Its appeal lies in its versatility, which allows it to blend naturally with any type of cuisine, whether Japanese or Western.

It's a great ally for busy mornings and when making lunch boxes.

How to Use

How to Enjoy

Sprinkle it directly onto freshly cooked warm rice and enjoy the natural flavor of the ingredients.

You can also add a little soy sauce and your favorite condiments such as chopped seaweed or sesame seeds for a delicious dish.

It is also recommended to mix it into rice to make onigiri, or to pour tea over rice to make a quick and easy ochazuke.

Perfect For

1. As a topping for steamed vegetables or boiled tofu: The umami of the ingredients brings out the sweetness of the vegetables.

2. For yakisoba and pasta: The Japanese flavor goes perfectly with noodle dishes.

3. On tomato salad or tofu salad: Surprisingly, it pairs beautifully with Western-style salads too.

4. Boiled okra with soy sauce and furikake: A popular recipe from our customers. It's an easy and delicious dish.

5. Mix it into the batter for tamagoyaki (rolled omelet) or fried kurumafu (wheat gluten) to add a deep umami flavor to your dishes.

It has a gentle flavor that can be enjoyed safely by the whole family, from small children to the elderly.

FAQ

Does it have a strong flavor even though it's free of artificial flavorings?

Yes, the three umami ingredients of sardines, bonito, and kelp blend together naturally to create a deep flavor that is satisfying enough without the use of chemical seasonings. Rather, you can enjoy the delicate flavor of the ingredients themselves.

What Dishes Does It Pair Well With?

It can be used for a wide range of dishes, both Japanese and Western, including freshly cooked rice, steamed vegetables, boiled tofu, yakisoba, pasta, salads, and omelets. The umami of the ingredients will elevate the overall dish.

Can children eat it?

Of course. As it contains no additives, it can be safely given to children who have graduated from baby food. It is also low in salt and has a gentle taste.

Any Concerns About Allergies?

The sardines used in this product feed on shrimp and crab. Please be aware if you have a crustacean or shellfish allergy. The only ingredients are shaved dried sardines, shaved dried bonito, and tororo kelp.

How Should I Store It?

Store in a cool, dark place away from direct sunlight, high temperatures, and humidity. After opening, close the zipper tightly, store in the refrigerator (below 10°C / 50°F), and consume as soon as possible. Best Before: 10 months from the date of manufacture.

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). Okui Hango, a samurai who lost his stipend due to the abolition of feudal domains and the establishment of prefectures, noticed the kelp being unloaded at Tsuruga Port, and this is how the history of Okui Kaiseido began.

At the time, Tsuruga was a key trading point for the Kitamaebune ships that connected Hokkaido with Kyoto and Osaka. Fresh kelp from Hokkaido was harvested in the summer and unloaded one after another at the port of Tsuruga in late autumn. Because the snow in the Hokuriku region meant that it was impossible to transport the kelp in the winter, the kelp ended up spending the winter in the storehouses of Tsuruga.

Then came spring. The konbu tasted before shipping had undergone an astonishing transformation. The roughness and off-flavors of the new konbu had disappeared, and it had been transformed into a product with outstanding umami. The konbu was left to rest in the storehouse to deepen its flavor. It is said that this is how the traditional Tsuruga technique known as "Kura-i" (storehouse aging) was born.

The first generation Hango was one of the first to start dealing in this high-quality kelp, and also began processing and manufacturing it, laying the foundation for the kelp business. During the time of the second generation Tatsunosuke, the company received permission to serve as an official supplier to Eiheiji Temple, and began doing business with famous Kyoto restaurants. It was around this time that the company also began doing business with Hoshioka Saryo, run by the renowned gourmet Kitaoji Rosanjin.

The traditional "Kura-i" (storehouse aging) 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 on this technique to the present day. For Rishiri kelp from Kabukahama, Rebun Island, we have been aging kelp in the storehouse every year since 1989.

The current fourth-generation head of the family, Takashi Okui, says, "We have never gone into business with the intention of creating a brand. Trust can only be earned by steadily building up the work right in front of us." True to his words, Okui Kaiseido's kelp continues to be chosen by high-end restaurants around the country, including those in Kyoto, for the shojin (Buddhist vegetarian) cuisine of the head temples Eiheiji and Sojiji, and by food lovers all over Japan.

Konbu breathes. Its aging over time in the cool storehouse is just like wine. Ingredients grown by nature are perfected with time and human skill. This philosophy has been passed down unchanged for over 150 years.