Dried seafoods

Dried Seafood is an essential ingredient of Japanese cuisine.

Dried seafoods such as Bonito flakes and Kombu-kelp are the main ingredients of dashi stock.
These bonito and kelp are comprised of Inosinic acid and Glutamic acid which make up the Umami components.
These ingredients are rich in minerals which help to stabilize our food diet.

Advantages of Dried Seafoods

You can store dried seafoods at room temperature for long periods of time because they are dehydrated.
It is best to consume these products as soon as possible after they are opened.

Importance of the Production Location

Depending on the type of seafood, the production location is one of the most important factors involved in each product.
Most of them are made with a traditional technique that has been passed down for many years.
Their unique tastes from certain production areas cannot easily be copied.
These popular products each have the characteristic taste which is defined by the area they are produced in and the unique skills used to cultivate them for long period of time.

When you buy the dried seafoods

These top-quality products include details about the production areas and methods used for their creation.
These foods have long shelf-lives, but it is important to be aware of production and expiration date.
For beginners, it is easier to cook our products with the recipes we have included when you first make your purchase.

Bonito-Kezuribushi

It develops the Umami component as it ages in the drying process.
The large bonito flakes bags are great when used in making dashi stock.
The small shredded dashi packets are used for eating as is or to sprinkle over your dish.

Kombu-Kelp

A good quality Kombu is black, thick and white powdered (that is a Umami component).
Rausu Kombu, Makombu, Rishiri Kombu are rich in Umami aroma and flavor and are key ingredients used in dashi stock.
Hidaka Kombu works well with Japanese simmered recipes such as rolled and staffed “Kombu Maki”.

Wakame Seaweed

A good Wakame is thick and dark in color.
Small packets are convenient for single use.
They look like a small amount at first but become much larger after being soaked in water.

Nori Seaweed

One of the most popular seaweeds used for Sushi and many more Japanese dishes has a delightful deep glossy color, texture and flavor.
These can be classified as Dried Nori, Grilled Nori and Seasoned Nori.
The price range will vary depending on the production areas and grades.

Hijiki Seaweed

The thick, long and elastic texture Hijiki tastes very good. This product of Japan is rare.
They are used in various recipes such as stir-fry, salads and rice dishes.
Hijiki contains dietary fiber and essential minerals like iron and calcium and is a low-calorie healthy food.