The finest Rishiri kelp from Hokkaido has been turned into a fragrant, finely powdered product! Okui Kaiseido's "Rishiri Powdered Kelp" 50g

This powdered kelp is made from 100% Rishiri kelp and contains no chemical seasonings.

This powdered kelp is made from 100% Rishiri kelp and is meticulously crafted by Okui Kaiseido, a long-established kelp specialty store founded in 1871 and boasting over 150 years of history.

We use only the highest quality Rishiri kelp, harvested from Rishiri and Rebun islands in the northernmost part of Hokkaido, and process it into powder.

We do not use any chemical seasonings or preservatives, and deliver the deep flavor and aroma of kelp in its original form.

Just sprinkle it on miso soup, tamagoyaki (rolled omelet), or onigiri (rice balls) to add a touch of refined restaurant-like flavor to your everyday cooking.

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

● Made with 100% of the highest quality Rishiri kelp

Rishiri kelp is one of the top three types of kelp in Japan, along with true kelp and Rausu kelp, and is considered to be of the highest quality.

It is highly acclaimed in restaurants in the Kansai region because it produces a refreshing and refined dashi stock without any strong flavor.

In particular, the ones harvested on Rishiri and Rebun islands in Hokkaido are called "shimamono" (island produce) and are highly prized as a delicacy that produces a rich, fragrant, and clear broth.

This product uses only this precious Rishiri kelp produced in northern Hokkaido.

● Rich in the umami component "glutamic acid"

The source of konbu's umami flavor is glutamic acid, a type of amino acid.

When this glutamic acid is taken together with inosinic acid, which is found in bonito flakes and other foods, the synergistic effect allows you to experience even more umami.

Rishiri kelp is rich in glutamic acid and aspartic acid, which gives it a deep, refined flavor that cannot be replicated with chemical seasonings.

● No additives or chemical seasonings

No chemical seasonings or preservatives are used.

This is a simple and safe product that delivers the flavor and nutrition of Rishiri kelp itself.

It can be enjoyed safely by the whole family, 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.

● Easy-to-use fine powder type

Only Rishiri kelp has been ground into a powder.

It can be easily used in all kinds of dishes, such as miso soup, simmered dishes, stir-fries, pasta sauce, rice balls, and omelets.

Because it is in fine powder form, even a small amount will give you a strong flavor.

It is also rich in minerals and dietary fiber, making it recommended for health-conscious people.

How to eat

● Basic usage

The recommended amount is about 1/4 to 1/2 teaspoon per cup of miso soup.

When you are making miso soup, mix it with an appropriate amount of miso and the umami of the kelp will be mixed in for a delicious result.

Your usual miso soup will taste even better.

Please adjust to your liking.

Even a small amount will give you a strong flavor.

● Important points when using

It is in fine powder form and tends to clump, so if you are dissolving it in hot water, the trick is to add it before it boils.

If adding it to your food, use it in small increments.

● Perfect for these dishes

■ For rice balls and omelets

It is also delicious when mixed into rice balls or omelets.

Add some flavor to your lunchbox side dish and your kids will love it too.

■ For simmered and fried dishes

A sprinkle of this at the end of a simmered or stir-fried dish will add a deep richness and aroma.

Add it little by little, checking the taste

■ Use as a topping for pasta or salad

The umami of kelp also goes perfectly with Western cuisine.

■ As kelp tea

Dissolve it in hot water and enjoy a refined kombucha tea.

■ For seasoning French fries and popcorn

It is also useful for seasoning creative dishes and light meals.

Just sprinkle a little on your everyday cooking to add a refined, restaurant-like flavor.

Frequently asked questions

Q. How is it different from granulated soup stock?

A. It is not granulated soup stock.

This product is made from powdered Rishiri kelp itself and does not contain any additives such as chemical seasonings or salt.

You can enjoy the natural flavor of kelp.

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

A. It can be used in a wide range of dishes, both Japanese and Western, including miso soup, simmered dishes, stir-fries, pasta sauce, rice balls, omelets, salads, and kelp tea.

Because it is in fine powder form, even a small amount will give you a strong flavor.

Q. How much should I use at one time?

A. The recommended amount is about 1/4 to 1/2 teaspoon per cup of miso soup.

Please adjust to your liking.

Even a small amount will give you a strong flavor.

If adding it to your food, add a little at a time and taste.

Q. Are there any concerns about allergies?

A. The kelp used in this product is harvested in areas where shrimp and crabs live.

Please be careful if you have a shellfish allergy.

The only ingredient is Rishiri kelp.

Q. How do I save it?

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

To prevent condensation, please do not store in the refrigerator.

Please consume as soon as possible after opening.

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.