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

The ultimate furikake made without any chemical seasonings and using only three carefully selected ingredients.

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.

This furikake is made without any chemical seasonings or preservatives, and embodies Kaiseido's philosophy of valuing the original flavor of the ingredients, bringing safety and deliciousness to your daily dinner table.

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

● Ultimately simple formula - only 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 discerning eye of a long-established kelp company

Kaiseido is a supplier to both the head temples of Eiheiji and Sojiji, and has been chosen by top-class restaurants including 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, Tororo Konbu is a masterpiece born from the technology and knowledge of Kaiseido's proud "Kurai Konbu."

● Surprisingly 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.

The salt equivalent is also modest at 0.5g, so even health-conscious people can consume it with peace of mind.

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 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.

● Versatile and versatile, it can be arranged freely in any style, regardless of Japanese or Western style.

You can pour it directly over freshly cooked rice, or add soy sauce and chopped seaweed to make a simple porridge-like dish, or use it as a topping for steamed vegetables or boiled tofu, or even as a yakisoba or salad.

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 eat

● Basic ways 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 these dishes

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. Tomato salad or tofu salad: It goes surprisingly well with Western-style salads.

4. Boiled okra sprinkled 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.

Frequently asked questions

Q. Does it still have a strong flavor even though it is free of artificial seasonings?

A. Yes, the three umami ingredients of sardines, bonito, and kelp blend together naturally to create a deep flavor that is satisfying without the use of chemical seasonings.

Rather, you can enjoy the delicate flavor of the ingredients themselves.

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

A. 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 flavor of the ingredients elevates the entire dish.

Q. Can children eat it?

A. Of course.

Since it contains no additives, it can be safely consumed by children who have graduated from baby food.

It has a mild taste and is low in salt.

Q.Are there any concerns about allergies?

A. The sardines used in this product feed on shrimp and crabs.

Please be careful if you are allergic to shellfish.

The only ingredients are sardine shavings, bonito shavings, and grated kelp.

Q. How do I save it?

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

After opening, close the zipper tightly, store in the refrigerator (below 10°C), and consume as soon as possible.

The expiration date is 10 months from the date of manufacture.

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.