Collection: Kombu

Kombu does two jobs in a Japanese kitchen: it makes dashi, and it gets eaten. Shio kombu — kelp simmered in soy and dried with salt — goes straight onto rice or into a bowl of cucumber.

We ship both direct from Japan: Fujicco shio kombu in the extra-large bag and the commercial-grade chopped version, plus dashi kombu for stock and tsukudani-style simmered kelp.

A single bag lasts months.