The kelp that Kyoto's dashi masters have sourced by name for a century — wild-harvested from Hokkaido's coldest waters, aged, and cut for the kitchen.

Highlights

• Rishiri Kombu, The Dashi Standard: Wild-harvested from the mineral-rich waters off Rishiri and Rebun Islands — the variety chosen by Kyoto's kaiseki chefs for generations because nothing else produces the same clean, deep umami.
• 100 Years of Grading by Fukushima Katsuo: Since 1922, the Fukushima family has graded kombu by harvest location, season, and texture. Not all kombu is equal — they know exactly what goes in the bag.
• Pre-Cut, 20+ Broths per Bag: One-inch pieces (一寸切, approx. 3cm) extract evenly whether you cold-brew overnight or simmer slowly. At 25g per use, one 500g bag yields 20 or more full pots.

Details

• Contents: 500g (17.6 oz) — approx. 20 servings at 25g per use
• Cut: One-inch pieces (一寸切, approx. 3cm)
• Ingredients: Kombu (kelp) only
• Allergens: None — naturally gluten-free. Harvested in waters where shrimp and crab may be present; note if sensitive to shellfish.
• Storage: Cool, dry place away from sunlight and moisture
• Origin: Hokkaido (wild-harvested, northern coastal waters)

Producer's Story

In Kyoto, the quality of a dashi is a matter of professional reputation. The chefs who set that standard — the ryotei and kaiseki kitchens of Fushimi and Gion — have sourced their kombu from Fukushima Katsuo since 1922.

The Fukushima family built their business on one discipline: grading. Rishiri kombu from the far north of Hokkaido varies by harvest year, season, and growing location. Fukushima Katsuo evaluates each batch by thickness, color, and mineral content — the same careful hand-sorting that has made them the trusted supplier for a century of Japanese professional kitchens.

Cooking Ideas

Cold-brew 25g in one liter of water overnight in the refrigerator for a dashi that needs no heat and loses none of its clarity — the gentlest, most versatile stock in Japanese cooking, and the one that most closely resembles what Kyoto's restaurants serve.

Lay a strip in the rice cooker with your regular rice for a subtle mineral depth that makes plain white rice taste noticeably more alive — a quiet technique that Japanese home cooks have used for generations.

For plant-based cooking, kombu dashi replaces every stock a recipe calls for — it carries the same depth of umami that chicken or beef stock provides, without any animal product, which is why it has become the quiet hero of the American vegan kitchen.

After brewing, slice the softened kombu thinly and sauté with soy sauce and sesame oil — the kelp transforms into a tender, savory side dish called tsukudani, and nothing goes to waste.

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