Matsumaeya Premium KombuMatsumaeya

Dashi Kombu

Made from second year ma-kombu, giving a thick, full-bodied dashi.
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Shio Kombu

Has a bold flavour, and works well with rice and pasta.
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Fūmi Natural Umami

An all-natural umami seasoning to enhance your cooking.
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Shio Kombu

Shiokombu is strips of kombu that have been boiled in soy sauce and other ingredients, dried and then cut into pieces. Shiokombu is often a prestige gift during formal gift-giving seasons in Japan.

In Japan, Shiokombu is often used as an accompaniament to rice. But more and more, chefs both in Japan and overseas are using shiokombu in a wide range of dishes, from omelettes to salads (check out our recipes).

At Matsumaeya, we create two varieties to suit different situations. The two varieties are namesd after their shape: Matsugae because it resembles a pine tree (matsu = Pine Tree) and Mijin because of the way it is cut (mijin =shredded).