{"title":"All Seaweeds","description":"\u003cp\u003eNori and kombu, the seaweeds behind sushi, dashi and countless Japanese dishes. Every product is sourced for quality and authenticity, so you can rely on consistent results whether you're rolling sushi or making stock.\u003c\/p\u003e","products":[{"product_id":"fujicco-kombu","title":"Fujicco, Salted Shredded Kombu, 28g","description":"\u003cp\u003eThis delicate shredded kombu is salted to enhance and preserve its natural umami. With a tender, savoury backbone and soft texture, it’s ideal as a subtle seasoning that uplifts broths, rice, salads, and snacks.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over steamed rice or stir into onigiri for refined flavour. Add to soups, stews, or simmered dishes to enrich depth. Also makes a brilliant garnish for salads or baked vegetables—and even a savoury snack on its own.\u003c\/p\u003e\n\u003ch3\u003eAbout Fujicco\u003c\/h3\u003e\n\u003cp\u003eFujicco, a trusted household name in Japan since 1960, specialises in kombu-based delicacies. Their salted shredded kombu showcases traditional methods perfected over decades—bringing everyday meals a ready-made boost of umami and heritage.\u003c\/p\u003e\n\u003ch3\u003e塩昆布\u003c\/h3\u003e\n\u003cp\u003eSalted Shredded Kombu (Shio Kombu)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Fujicco","offers":[{"title":"Default Title","offer_id":26617174081,"sku":"S0043","price":3.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15890.jpg?v=1728598291"},{"product_id":"shokunin-japanese-nori-a-plus-grade-8-sheets","title":"Shokunin, Japanese Nori, A+ Grade, 8 Sheets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe top grade of nori, for when the seaweed is on show.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA+ is the highest grade in the Japanese nori system: fine, even sheets with a deep jet-black sheen, a clean ocean aroma and a delicate crispness. This is the nori to reach for when the sheet itself is part of the plate, hand-rolls, nigiri wraps and omakase presentation. Eight full sheets.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration: underline;\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eKōmi B grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration: underline;\"\u003esnack nori\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration: underline;\"\u003enori powder\u003c\/a\u003e. Keep it crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTop grade:\u003c\/strong\u003e A+, the finest sheets, glossy, even and aromatic.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePresentation:\u003c\/strong\u003e the nori to use where the sheet is seen, nigiri and hand-rolls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese-grown:\u003c\/strong\u003e cultivated and made in Japan, not a Korean or Chinese import.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCrisp and clean:\u003c\/strong\u003e a sharp snap and a pure, briny aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNigiri:\u003c\/strong\u003e a thin band around nigiri where the nori is in full view.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHand-rolls:\u003c\/strong\u003e temaki, where the crisp sheet is the texture of the dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOmakase:\u003c\/strong\u003e any plate where the nori itself is meant to impress.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e cut into fine strips to finish where appearance counts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔) is laver, a seaweed grown on nets in shallow coastal water, then washed, pressed into sheets and dried much like paper. Japan grades it from A+ down, on colour, sheen, aroma and thickness; A+ is the most delicate and refined. Every nori we sell is grown and made in Japan, which is rarer than it sounds, as most nori on UK shelves is grown in Korea or China. Ours is cultivated in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese standard. We only sell Japanese nori.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/how-to-make-sushi-rolls-by-hand\" style=\"text-decoration: underline;\"\u003eHow to Make Sushi Rolls by Hand\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is A+ grade nori?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eA+ is the highest tier of the Japanese nori grading system. The sheets are the finest and most even, with a deep, glossy black colour, a clean briny aroma and a delicate, brittle crispness. It is graded for refinement rather than for strength, so it suits work where the nori is presented and tasted on its own, a band of nori on nigiri, a temaki, a finishing strip. For rolling and wrapping at volume, a sturdier B grade is the practical choice; A+ is for the plate where the sheet is the point.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYaki-nori 海苔 (roasted laver)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShokunin (made by Yamagataya, Shizuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA+ (top grade)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (grown in southern Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e8 full sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePresentation nori for nigiri and hand-rolls\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between A+ and B grade nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA+ is the finest, most delicate grade, thinner and more translucent with a higher sheen, used where the nori is presented on its own. B grade is thicker and stronger, built to hold seams under rolling and to cut cleanly. The grading is about delicacy and appearance, not freshness or origin, all our grades are grown and made in Japan to the same standards. Use A+ for nigiri and hand-rolls, B grade for rolling and volume.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhere is your nori from?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAll of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep nori crisp?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNori draws in moisture from the air and softens quickly, so keep it sealed with its desiccant sachet in a dry cupboard, or in an airtight tin, and reseal after each use. If a sheet softens, a few seconds over a low flame or in a dry pan crisps it straight back up. With a delicate A+ sheet especially, handle gently and use it soon after opening for the best snap.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shokunin","offers":[{"title":"Default Title","offer_id":13604549132323,"sku":"SH004","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15961.jpg?v=1728659262"},{"product_id":"tomoe-hokkaido-kombu-dashi-concentrate-500ml","title":"Tomoe, Hokkaido Kombu Dashi Concentrate, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA liquid kelp stock, ten times concentrated.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eTomoe's kombu dashi is premium Hokkaido kelp simmered down to a ten-fold concentrate, so a clean, fish-free kelp stock is one pour and a splash of water away. It is the fast route to a light, sweet kombu dashi, and a ready umami hit for sauces and braises straight from the bottle. 500ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eWant a different note? Tomoe also make a \u003ca href=\"\/products\/tomoe-hokkaido-salmon-dashi-200ml\" style=\"text-decoration: underline;\"\u003eHokkaido salmon dashi\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e10x concentrate:\u003c\/strong\u003e one part to ten parts water, so a little bottle goes a long way.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo fish:\u003c\/strong\u003e a kelp-only stock for light and fish-free dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLiquid, not powder:\u003c\/strong\u003e pours and measures fast, dissolves instantly.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido kelp:\u003c\/strong\u003e made from premium northern kombu by a 1967 specialist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e mix one part concentrate to about ten parts hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight soups:\u003c\/strong\u003e a clean base for miso soup and clear soups with no fish note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e a kombu base for nabe and shabu-shabu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e add neat to risotto, braises and dressings for an umami lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking. Kombu dashi is the version drawn from kombu (昆布, kelp) alone, giving a lighter, sweeter, fish-free stock. Kombu is one of the richest natural sources of glutamate, the compound behind umami, which is why a kelp-only dashi tastes deeply savoury despite its simplicity. The kelp here is from Hokkaido, the cold northern coast regarded as the home of Japan's finest kombu. Tomoe, established in 1967, specialises in Hokkaido kombu products.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kombu dashi concentrate taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, light and gently sweet, with a soft savoury depth and none of the smoky note of a bonito stock. Neat from the bottle it is intense and salty, so it is built to be diluted; made up to strength it is pale, mild and rounded. As the most subtle of the dashi family, it adds umami without taking over, which is why it suits delicate soups and anything you want to keep free of a marine or smoky edge. Used a few drops at a time it seasons quietly.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKombu dashi 昆布だし (10x liquid kelp stock)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTomoe (established 1967)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eDilution\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1 part to 10 parts water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFish-free kelp dashi and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I dilute kombu dashi concentrate?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAs a starting point, mix one part concentrate with about ten parts hot water for a standard kombu dashi, then adjust to taste and to the dish. For a stronger seasoning effect you can add it neat, a little at a time, straight into sauces, braises or grains. Because it is concentrated and carries salt, taste as you go and keep the rest of the seasoning light until you have the balance right.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs kombu dashi suitable for fish-free and plant-based cooking?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKombu dashi is drawn from kelp alone, with no bonito or other fish, which makes it the classic base for fish-free and plant-based Japanese cooking. It carries real umami from the kelp's natural glutamate without any animal ingredient in the stock itself. For full dietary certainty always check the pack, which is the source of truth, but a kelp-only dashi is the standard way to a savoury Japanese stock without fish.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Being a liquid concentrate, chilling keeps it stable and fresh. Wipe the neck and reseal tightly after each use. Give it a shake before pouring if it has settled.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tomoe","offers":[{"title":"Default Title","offer_id":14324332986403,"sku":"S0395","price":11.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15796-2.jpg?v=1728574980"},{"product_id":"nori-seaweed-momoya","title":"Momoya, Nori Seaweed Jam, 180g","description":"\u003cp\u003eThis rich and savoury seaweed paste blends tender nori with soy sauce, mirin and sugar, gently simmered to deliver deep umami and a mellow sweetness. Its thick, jam-like texture makes it a versatile accompaniment—perfect for elevating rice, noodles or toast with ocean-fresh flavour.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSpoon over steamed rice or mix into onigiri for instant flavour; stir through noodles or sushi bowls; spread onto toasted bread with cheese, or stir into soups, pastas or dressings for subtle depth.\u003c\/p\u003e\n\u003ch3\u003eAbout Momoya Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eSince 1946, this long-standing Tokyo brand has specialised in authentic rice-friendly condiments, combining traditional techniques with bold, umami-rich creativity to elevate simple meals.\u003c\/p\u003e\n\u003ch3\u003eのり海苔 ももや\u003c\/h3\u003e\n\u003cp\u003eNori Seaweed Paste\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/zR_TYJagPlw?controls=0\" title=\"YouTube video player\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":30263817535523,"sku":"H1355","price":6.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Nori_Seaweed_JamNori_Seaweed_JamNori_Seaweed_Jam.jpg?v=1730119024"},{"product_id":"komi-stainless-steel-nori-storage-box","title":"Kōmi, Stainless Steel Nori Storage Box (Nori Tin)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe airtight tin that keeps nori crisp at the counter.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eNori goes limp the moment it meets damp air. This stainless steel nori box holds full-size sheets flat and sealed, so they stay crisp and snap-fresh through service. It is the storage the sushi counter is built around, sturdy, wipe-clean and made to sit by the board.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eStocking the box? Pair it with our \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eJapanese nori sheets\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeeps nori crisp:\u003c\/strong\u003e a tight seal keeps damp air out, so sheets stay snap-fresh.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFull-sheet fit:\u003c\/strong\u003e holds full-size nori flat, no folding or curling.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt for service:\u003c\/strong\u003e stainless steel, sturdy and wipe-clean, made to live on the line.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCounter-ready:\u003c\/strong\u003e sits beside the board for quick, one-handed access mid-roll.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi station:\u003c\/strong\u003e keep working nori sealed and to hand through service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith a desiccant:\u003c\/strong\u003e drop in a silica sachet to hold the sheets at their crispest.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDry store:\u003c\/strong\u003e a reusable home for opened packs, better than a clipped bag.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond nori:\u003c\/strong\u003e also suits other dry, moisture-sensitive sheets and wrappers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eA nori tin (海苔缶, nori-kan) is a fixture of the Japanese sushi counter. Nori (海苔) is laver, pressed and dried into thin sheets, and it is hygroscopic, meaning it readily draws moisture from the air and turns soft and leathery once it does. An airtight metal box solves that, holding the sheets flat, dark and dry so each one keeps the clean snap that makes a roll. Stainless steel is the professional choice because it seals well, takes daily handling and wipes clean.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/11870961-sushi-tools-and-equipment\" style=\"text-decoration: underline;\"\u003eSushi Tools and Equipment\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy store nori in a tin?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eBecause nori is one of the most moisture-sensitive things in the kitchen. Left in a clipped bag or a loose box, it softens within hours in a humid kitchen and loses the crispness that lets it hold a roll and cut cleanly. A sealed metal tin keeps air and moisture out, holds the sheets flat so they do not curl, and shields them from light. Add a silica desiccant and the sheets stay at their best for far longer, which means less waste and a better roll every time.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNori-kan 海苔缶 (nori storage tin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHolds\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFull-size nori sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAirtight nori storage at the sushi counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep nori crisp once it is opened?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMove it into an airtight container as soon as the pack is opened, ideally with a silica desiccant sachet, and keep it somewhere cool, dark and dry. A sealed metal tin like this one is ideal. If a sheet does soften, a few seconds passed over a low flame or in a dry pan crisps it straight back up. The key is keeping moisture and air away between uses.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes the box come with nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo, this is the storage box on its own. It is designed to hold full-size nori sheets, so you fill it with your own. If you need sheets to go with it, our \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eJapanese nori\u003c\/a\u003e fits straight in.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean and care for it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWipe it out with a dry or barely damp cloth and make sure it is fully dry before you put nori back in, as any trapped moisture is exactly what you are trying to keep out. Avoid leaving it wet or soaking it. Kept dry and sealed, a stainless steel tin lasts for years of daily service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":30984520499235,"sku":"T3052","price":74.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Stainless_Steel_Nori_Holding_Box.jpg?v=1730383722"},{"product_id":"komi-white-kombu-shiroita-shaved-kelp-200g","title":"Kōmi, White Kombu (Shiroita), 200g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe shaved white kelp behind Osaka's pressed sushi.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eWhite kombu, or shiroita, is the pale, near-translucent sheet shaved from the core of premium kelp. It is the traditional finishing layer over battera and a quiet way to add gloss and umami to pressed work. One pack, 200g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e drapes over battera and pressed sushi as a glossy top sheet.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUmami:\u003c\/strong\u003e carries the deep savoury note of kombu without strong colour.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e works as wrap, garnish, or a delicate clear dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e thin sheets go a long way across a service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e lay over battera, the pressed mackerel sushi of Osaka.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWrap:\u003c\/strong\u003e soften and roll around pressed sushi or kombu rolls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e use as an edible wrap for cured fish or a canapé base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock:\u003c\/strong\u003e simmer gently below boiling for a clear, pale dashi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShiroita kombu (白板昆布, shiroita konbu, \"white board kelp\") is kelp softened, cured in vinegar and shaved into a fine sheet from the pale inner core. In Osaka it is the traditional cover for battera, the region's pressed mackerel sushi. The shaving leaves a translucent, faintly sweet sheet that sits flat over the rice. The white colour comes from the inner part of the frond, not from bleaching.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does white kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMilder than a dark cooking kombu. Clean and lightly sweet, with a gentle salinity from the vinegar cure and a soft umami that builds rather than hits. The texture turns supple once it meets warm rice, closer to a thin sheet than the firm dried fronds used for stock. As a top layer it adds gloss and a subtle marine note without colouring the fish beneath it.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShiroita kombu 白板昆布 (shaved white kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (kelp from Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTop sheet for battera and pressed sushi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between white kombu and regular kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRegular kombu is the thick, dark, dried frond used to draw a savoury stock. White kombu is shaved from the pale inner core, softened and cured, then sliced into thin translucent sheets. It is a finishing ingredient rather than a stock ingredient. You lay it over pressed sushi for gloss and a light umami, where a whole dried frond would be used to build dashi in the pot.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use shiroita kombu for battera?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003ePress your mackerel sushi in the mould as usual, then lay a sheet of shiroita kombu over the top of the fish before the final press or slice. The sheet softens against the sushi, sits flat, and gives the classic glossy Osaka finish. Trim the edges to the block. It needs no cooking; the vinegar cure has already softened it.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store white kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from direct light. Once opened, reseal tightly to stop the sheets drying out or picking up moisture. Kept dry and covered it holds well; if the sheets stiffen, a brief rest at room temperature returns their pliability before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":31162653638756,"sku":"S0044","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-568.jpg?v=1751462126"},{"product_id":"komi-classic-kombu-dried-kelp-1kg","title":"Kōmi, Classic Kombu (Dried Kelp), 1kg","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Umami Foundation, by the Kilo\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Almost every savoury dish in the Japanese kitchen starts here. Kombu is dried kelp, and it is the single richest natural source of umami, the deep savoury note that underpins dashi and, through it, miso soup, simmered dishes, sauces and broths. This 1kg pack of Kōmi Classic Kombu is the catering format for kitchens that make dashi daily and do not want to keep reordering. It is the kombu we supply to some of the most demanding kitchens in the country, the Waterside Inn, Trivet and Plates among them.\n  \u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe richest natural umami:\u003c\/strong\u003e kombu is the backbone of dashi and therefore of most Japanese savoury cooking\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVegan dashi base:\u003c\/strong\u003e a kombu-only dashi gives a clean, fully plant-based stock, as used in Plates' Michelin-starred kitchen\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering volume:\u003c\/strong\u003e 1kg keeps a busy dashi station stocked and brings the cost per litre down\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted at the top:\u003c\/strong\u003e on order with 3-star Waterside Inn, 2-star Trivet and 1-star Plates\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCold-brew dashi:\u003c\/strong\u003e steep a strip in cold water overnight (mizudashi) for the cleanest, most controlled stock\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e warm kombu in water to just below the boil, lift it out, then add bonito flakes for the classic first stock\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press fillets of white fish between sheets to cure, firming the flesh and lending umami\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e add to nabe, oden and braises; never boil hard, which turns the broth cloudy and bitter\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e昆布 — Kombu, and the discovery of umami\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Kombu (昆布) is edible kelp, dried and matured, and it has anchored Japanese cooking for centuries, traded the length of the country along the old kelp road from the cold northern waters where it grows best. Its importance is not just culinary history: in 1908 the chemist Kikunae Ikeda set out to identify the savoury taste in a bowl of kombu dashi and isolated glutamate, naming the fifth taste umami. Kombu remains the clearest expression of it. A good kombu dashi is the quiet foundation under a huge range of dishes, which is why a serious Japanese kitchen treats it as a staple rather than a speciality.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow do you make dashi from kombu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The gentlest and most reliable method is cold extraction: put a piece of kombu in cold water and leave it in the fridge overnight, then lift it out. That alone gives a clean vegan dashi. For a fuller first stock (ichiban dashi), heat the kombu and water slowly to just below a simmer, remove the kombu before it boils, then add a handful of bonito flakes off the heat and strain after a minute. The two rules that matter most: do not let kombu boil hard, and do not scrub off the fine white bloom on its surface, that powder is umami, not dirt. Wipe it lightly if at all.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKombu (昆布), dried kelp\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1kg (catering pack)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDashi, vegan dashi, kombu-jime, simmered dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAs Used At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWaterside Inn (3★), Trivet (2★), Plates (1★)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCool and dry; keep sealed away from moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eShould you wash the white powder off kombu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      No. The fine white bloom on the surface is mostly mannitol and glutamates, the umami compounds you are buying kombu for, not dust or mould. Washing or scrubbing it off rinses away flavour. If the kombu looks dusty, wipe it very lightly with a barely damp cloth and no more. Treat the white bloom as a sign of good kombu rather than something to clean away.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much kombu do I need per litre of dashi?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      A common starting point is around 10g of kombu per litre of water for a standard dashi, scaling up for a stronger stock. Cold-brew (overnight in the fridge) tends to need a touch more kombu and time than the warm method but gives a cleaner result. A 1kg pack therefore makes a very large volume of stock, which is why it suits kitchens running dashi as a daily staple. Adjust to taste, kombu is forgiving, and the leftover sheets can be repurposed for a second, lighter stock or simmered into tsukudani.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan you make dashi with only kombu, without bonito?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. A kombu-only dashi is the standard vegan and vegetarian stock in Japanese cooking, clean and savoury with no fish at all, which is why plant-based kitchens rely on it. Cold extraction gives the best kombu-only result. Pairing kombu with dried shiitake makes an even deeper vegan stock. Adding bonito flakes turns it into the classic ichiban dashi, but the kombu base stands perfectly well on its own when you need to keep a dish meat- and fish-free.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":36745497542821,"sku":"S0855","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Komi_Kombu_1kg.png?v=1737386203"},{"product_id":"yamagataya-snack-nori-ultimate","title":"Yamagataya, Snack Nori, Ultimate","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eSeasoned, eighth-cut nori, crisp enough to eat by the handful.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eThis is ajitsuke-nori, nori brushed with a sweet-savoury glaze and roasted ultra-crisp, cut into small eighth-sheet pieces. It is made to eat straight from the pack or to scatter over rice, and it comes from Yamagataya, the Shizuoka nori house behind our whole nori range. A box of crisp, glazed sheets.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration: underline;\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eKōmi B grade, 8 sheets\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration: underline;\"\u003enori powder\u003c\/a\u003e. Keep them crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to eat:\u003c\/strong\u003e seasoned and ultra-crisp, no prep, snack straight from the pack.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighth-cut:\u003c\/strong\u003e small pieces, the right size for snacking and for topping rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSweet-savoury glaze:\u003c\/strong\u003e a light soy-based seasoning over the roasted nori.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese-grown:\u003c\/strong\u003e made by Yamagataya in Shizuoka, not a Korean or Chinese import.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSnack:\u003c\/strong\u003e eat the crisp pieces straight from the pack.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice topping:\u003c\/strong\u003e scatter over steamed rice, donburi or ochazuke.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e crumble over noodles, salads or eggs for a salt-and-sea hit.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCanapé:\u003c\/strong\u003e use the small sheets to wrap a bite of rice and fish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔) is laver, a seaweed pressed into thin sheets and dried. Ajitsuke-nori (味付け海苔) is the seasoned style, brushed with a sweet soy glaze and usually cut small, eaten as a snack or with rice rather than used for sushi. Every nori we sell is grown and made in Japan, which is rarer than it sounds, as most nori on UK shelves is grown in Korea or China. This snack nori comes from Yamagataya, the Shizuoka nori house that makes our whole range, with the seaweed grown in the south of Japan. We only sell Japanese nori.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/seaweed-the-next-super-food\" style=\"text-decoration: underline;\"\u003eSeaweed: The Next Super Food\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does snack nori taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eCrisp, savoury and lightly sweet, with the clean ocean flavour of roasted nori lifted by a soy-based glaze. It is more seasoned and moreish than a plain sushi sheet, which is the point, it is built for eating on its own. The texture is very crisp and shatters cleanly, and the eighth-cut size makes it easy to snack on or to scatter. Salty, umami-rich and a little sweet, it is as good over a bowl of rice as it is from the pack.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAjitsuke-nori 味付け海苔 (seasoned snack nori)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYamagataya (Shizuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (grown in southern Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eCut\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eEighth-cut sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA snack or a crisp topping for rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between snack nori and sushi nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSushi nori is plain roasted nori (yaki-nori), unseasoned, in full sheets for rolling and wrapping. Snack nori is seasoned (ajitsuke-nori), brushed with a sweet soy glaze and cut small, made to be eaten on its own or scattered over rice. You would not roll sushi with snack nori, the seasoning and small size are wrong for it, and you would not snack on a plain sushi sheet. They are made for different jobs.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhere is your nori from?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAll of it is Japanese. The nori is grown in the south of Japan and made by Yamagataya, a Shizuoka nori house, which produces our whole nori range. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store snack nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the pack sealed in a cool, dry place, and reseal tightly after opening so the pieces keep their crispness. Like all nori it draws in moisture from the air and will soften if left open, so close it up between handfuls. An airtight tin is ideal if you have decanted it. Eaten while crisp, it is at its best.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Yamagataya","offers":[{"title":"Default Title","offer_id":39296609091749,"sku":"S0964","price":23.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15909.jpg?v=1728766298"},{"product_id":"komi-ma-kombu-a-grade-hokkaido-kelp-500g","title":"Kōmi, Ma Kombu, A Grade (Hokkaido Kelp), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe kelp professional dashi is built on.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eMa kombu is the benchmark kelp for clear, refined dashi. Thick, broad fronds from the cold waters off Hokkaido give a clean, sweet stock with deep umami and no cloudiness. A-grade selection, 500g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClarity:\u003c\/strong\u003e yields a clear, refined dashi without bitterness or murk.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDepth:\u003c\/strong\u003e high natural glutamate gives a long, savoury finish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A-grade selection, thick broad fronds, consistent batch to batch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eControl:\u003c\/strong\u003e cold-water extraction lets you dial strength to the dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e cold-steep then warm below boiling for ichiban dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock:\u003c\/strong\u003e base for clear soups, nimono and donabe rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e add a strip to risotto or a vegetable braise for savoury depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSecond use:\u003c\/strong\u003e simmer spent kombu for niban dashi, or chop into tsukudani.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, ma konbu, \"true kelp\") is regarded as the top grade of Japanese kelp, harvested from the cold seas of southern Hokkaido around Hakodate. Kansai kitchens prize it for a clear, refined dashi, where the thick fronds give sweetness and umami without heavy colour. Glutamate, the compound behind savoury taste, was first identified in kombu dashi by the chemist Kikunae Ikeda in 1908.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does ma kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eOn its own, ma kombu dashi is clean and faintly sweet, with a rounded savoury weight that sits under everything you add to it. Less briny than wakame, less smoky than a katsuo stock, it reads as pure umami with a long finish. The thick A-grade fronds give a fuller, sweeter extraction than thinner cooking kombu, which is why Kansai chefs reach for it when the dashi itself is on show.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eClear dashi base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between ma kombu and other kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMa kombu is the highest-grade kelp, thick and broad, giving a clear and refined dashi with a sweeter, rounder umami. Other grades such as rishiri or hidaka give a sharper or more rustic stock and suit everyday cooking. Use ma kombu when the dashi is the centre of the dish, a clear soup or a delicate simmer, and a cheaper grade when it is a background note.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should I extract kombu at?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFor the cleanest result, steep the kombu in cold water for several hours or overnight, then warm it slowly and lift it out just before the water boils, at around 60 to 80 degrees. Boiling kombu turns the stock cloudy and can draw out a slick, bitter edge. Low and slow keeps the dashi clear and sweet.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store ma kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry, dark place. Kombu is dried for long keeping, so it holds well as long as it stays dry. Reseal after opening to keep moisture out. A faint white powder on the surface is natural; it is mannitol, a source of the sweetness and umami, and not a fault, so do not wipe it all away before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":42059761549564,"sku":"S0045","price":45.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-572.jpg?v=1751619780"},{"product_id":"nori-50-sheets","title":"Shokunin, Japanese Nori, B Grade, 50 Sheets","description":"\u003cdiv style=\"font-size:15px;line-height:1.7;max-width:680px\"\u003e\n\n\u003cp\u003eJapan grades its nori across five levels. A+ is the highest — sheets so fine they're translucent when held to the light, reserved for omakase presentations where the nori itself is the point. B grade is the second tier: thicker, darker, the same clean ocean character, available in fifty-sheet catering packs because this is what professional kitchens actually run through service. The distinction between A+ and B grade is not quality in any meaningful sense — it is a calibration of delicacy versus durability. A+ sheets are fragile and expensive. B grade wraps, holds seams under compression, and cuts cleanly. It is the grade most Japanese restaurants operate on, and Shokunin sources it direct from Japan, grown in the south of the country and made by Yamagataya in Shizuoka.\u003c\/p\u003e\n\n\u003cp style=\"font-size:13.5px;margin:0 0 8px\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration:underline\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration:underline\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration:underline\"\u003eKōmi B grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration:underline\"\u003esnack nori\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration:underline\"\u003enori powder\u003c\/a\u003e. Keep them crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration:underline\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cdiv style=\"display:grid;grid-template-columns:1fr 1fr;gap:24px;margin:28px 0\"\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eStructural integrity that A+ grade lacks — B grade holds seams under rolling pressure, cuts without crumbling, and doesn't split at the nori-rice join under warm or humid conditions\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eFifty sheets per pack — designed for kitchen use, not domestic portions; reduces reorder frequency during a busy service week\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eGrown in the south of Japan and made by Yamagataya in Shizuoka under the same standards as the premium grades — the grading reflects delicacy, not quality of origin or production\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eConsistent sheet size, colour uniformity, and aroma across Shokunin orders — important when plating at volume\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eHow to Use\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eHosomaki, futomaki, temaki, and California rolls — B grade provides the right structural tension for any standard sushi roll\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eGunkan-maki — the resilience of B grade holds the band around the rice bed without collapsing under the weight of topping\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eSheet-lined sushi platters — lay flat beneath sashimi and nigiri for presentation and as a moisture barrier\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eTamagoyaki wrapping, onigiri casing, soup topping, furikake base — versatile beyond the roll\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eNori (海苔) has been cultivated in Japan for over a thousand years — the first written reference appears in the Taihō Code of 701, where it was listed as a form of taxation. The contemporary grading system grades sheets on colour uniformity, surface lustre, aroma, thickness, and flavour intensity. A+ through to E marks the range from the most delicate and translucent to the most robust and intensely savoury. B grade sits in the bracket used by the bulk of the Japanese restaurant industry: high enough for quality, practical enough for volume. Every nori we sell is Japanese, grown in the south of Japan and finished by Yamagataya in Shizuoka, which is rare in the UK where most nori is grown in Korea or China. We only sell Japanese nori.\u003c\/p\u003e\n\n\u003cp style=\"margin:22px 0 8px;font-size:13.5px\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/how-to-make-sushi-rolls-by-hand\" style=\"text-decoration:underline\"\u003eHow to Make Sushi Rolls by Hand\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp style=\"margin:28px 0 8px;font-weight:600;font-size:16px\"\u003eIs B grade nori good quality?\u003c\/p\u003e\n\u003cp\u003eYes. The grading system in Japan measures delicacy and specific sensory characteristics, not quality in the sense of freshness, flavour, or production standards. B grade nori is grown and dried to the same standards as A+ — the difference is that A+ sheets are thinner, more translucent, and have a slightly higher mineral character per gram. Restaurants that serve omakase sushi may use A+ for individual pieces where the nori visual is the centrepiece. For rolls, platters, and any kitchen producing volume, B grade is the industry standard choice.\u003c\/p\u003e\n\n\u003ctable style=\"width:100%;border-collapse:collapse;margin:28px 0;font-size:14px\"\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75;width:40%\"\u003eProduct\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eShokunin Japanese Nori, B Grade\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eSize\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003e50 sheets per pack\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eOrigin\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eJapan (grown in southern Japan, made by Yamagataya, Shizuoka)\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eBrand\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eShokunin\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eStorage\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eCool, dry, sealed — keep away from humidity\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eWhat is the difference between A grade and B grade nori?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eA+ grade nori is thinner, more translucent, and higher in mineral character per gram. It is used in omakase sushi where the nori is visually presented and expected to be the most delicate available. B grade is structurally stronger, which makes it better suited for rolling, wrapping, and any application where the nori needs to hold under pressure. Most Japanese restaurants and sushi operations use B grade as their standard kitchen grade.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eWhere is your nori from?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eAll of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eHow long does nori stay fresh once opened?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eNori absorbs moisture quickly and will soften within a few hours if left open. Store in the resealable pack or transfer to an airtight container immediately after opening. Keep in a cool, dry environment. If sheets soften, a few seconds over a low gas flame or in a dry pan will restore their crispness before service.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Shokunin","offers":[{"title":"Default Title","offer_id":44096135102716,"sku":"SH001","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15932.jpg?v=1728655334"},{"product_id":"shokunin-nori-a-grade-50-sheets","title":"Shokunin, Japanese Nori, A Grade, 50 Sheets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePremium A grade nori, by the fifty-sheet pack.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA grade sits just below the top A+ tier: fine, glossy, deeply savoury sheets with the strength to roll and cut cleanly, in the fifty-sheet catering pack a busy sushi counter actually runs through. The quality grade for kitchens that want premium nori at volume. 125g, 50 full sheets.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eKōmi B grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration: underline;\"\u003esnack nori\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration: underline;\"\u003enori powder\u003c\/a\u003e. Keep them crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePremium grade:\u003c\/strong\u003e A grade, fine and glossy, a step up from everyday B grade.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStrong enough to roll:\u003c\/strong\u003e holds seams and cuts cleanly, unlike the more delicate A+.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering pack:\u003c\/strong\u003e 50 sheets, sized for a working sushi station.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese-grown:\u003c\/strong\u003e cultivated and made in Japan, not a Korean or Chinese import.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRolls:\u003c\/strong\u003e hosomaki, futomaki and temaki with a premium finish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNigiri:\u003c\/strong\u003e a fine band where you want better-looking nori than B grade.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePlatters:\u003c\/strong\u003e lay flat under sashimi and nigiri as a presentation base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e cut into strips to finish where appearance matters.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔) is laver, a seaweed grown on nets in shallow coastal water, then washed, pressed into sheets and dried much like paper. Japan grades it from A+ down, on colour, sheen, aroma and thickness; A grade is the premium tier just below the top, fine and refined but still strong enough for rolling. Every nori we sell is grown and made in Japan, which is rarer than it sounds, as most nori on UK shelves is grown in Korea or China. Ours is cultivated in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese standard. We only sell Japanese nori.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/how-to-make-sushi-rolls-by-hand\" style=\"text-decoration: underline;\"\u003eHow to Make Sushi Rolls by Hand\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is A grade nori?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eA grade is the premium tier of the Japanese nori system, one step below the top A+. The sheets are fine, glossy and deeply savoury, with a clean briny aroma, but they keep enough body to roll, wrap and cut without crumbling. That balance, near the refinement of A+ with the working strength closer to B grade, is why it suits a kitchen that wants its nori to look and taste premium while still standing up to service. It is a noticeable step up from everyday B grade for the same jobs.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYaki-nori 海苔 (roasted laver)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShokunin (made by Yamagataya, Shizuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA (premium)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (grown in southern Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50 full sheets (125g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePremium rolls, nigiri and platters at volume\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between A grade and B grade nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA grade is finer, glossier and more refined, the premium choice where you want the nori to look and taste a cut above. B grade is the everyday kitchen standard, a touch thicker and more robust, and more economical for high-volume rolling. Both are grown and made in Japan to the same standards; the grade reflects delicacy and appearance, not freshness or origin. Choose A grade for premium presentation, B grade for everyday volume.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhere is your nori from?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAll of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep nori crisp once opened?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNori draws in moisture from the air and softens within hours, so keep it sealed with its desiccant sachet, or in an airtight tin, in a cool, dry cupboard, and reseal after each use. If sheets soften, a few seconds over a low flame or in a dry pan crisps them straight back up. Roll just before service so the nori keeps its snap.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shokunin","offers":[{"title":"Default Title","offer_id":44096145752316,"sku":"SH003","price":26.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15961.jpg?v=1728659262"},{"product_id":"kombu-cha","title":"Sweet Kombu Seasoning, Kombu Cha, 40g","description":"\u003cp\u003eThis umami-rich savoury tea is made from finely ground kombu seaweed, lightly seasoned with salt and occasionally a touch of sugar. It delivers a warm, comforting flavour—akin to dashi in a cup—and ensures a rich, mineral-packed sip or seasoning boost.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDissolve a spoonful in hot water as a restorative broth or wrap-style tea. Sprinkle over rice, noodles, or salads to enhance flavour. Use as a base for ochazuke, stir into soups or dressings, or add depth to sauces and grains.\u003c\/p\u003e\n\u003ch3\u003eAbout Kombu-Cha\u003c\/h3\u003e\n\u003cp\u003eThis traditional Japanese kelp tea, often sold in powdered form, transforms everyday dishes with umami. Unlike fermented kombucha, kombu-cha draws its origins from centuries of culinary use of seaweed in soups and broths.\u003c\/p\u003e\n\u003ch3\u003e昆布茶\u003c\/h3\u003e\n\u003cp\u003eKombu-Cha (Kelp Tea)\u003c\/p\u003e","brand":"Izuri","offers":[{"title":"Default Title","offer_id":57901004489085,"sku":"S0093","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sweet_Kombu_Seasoning_Kombu_Cha_40g.jpg?v=1730461893"},{"product_id":"tokon-cut-wakame-seaweed-70g","title":"Tokon, Cut Wakame Seaweed, 70g","description":"\u003cdiv style=\"max-width:780px;margin:0 auto;font-family:Helvetica Neue,Arial,sans-serif;color:#d1d1d1;line-height:1.7;padding:20px 0;\"\u003e\n\n  \u003c!-- HERO STATEMENT --\u003e\n  \u003ch2 style=\"font-size:1.5rem;color:#ffffff;margin-bottom:12px;\"\u003eThe Essential Seaweed for Every Japanese Kitchen\u003c\/h2\u003e\n  \u003cp style=\"font-size:1rem;color:#d1d1d1;margin-bottom:28px;\"\u003e\n    Cut wakame is a dried Japanese seaweed that rehydrates in seconds to produce tender, emerald-green fronds with a subtle oceanic sweetness. A foundational ingredient in miso soup, sunomono vinegared salads, and seaweed side dishes, wakame is one of the most widely used sea vegetables in Japanese cuisine. This 70g pack yields a substantial volume once rehydrated — a little goes a long way.\n  \u003c\/p\u003e\n\n  \u003c!-- TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display:grid;grid-template-columns:1fr 1fr;gap:24px;margin-bottom:32px;\"\u003e\n    \u003cdiv style=\"background:rgba(255,255,255,0.02);border:1px solid #333;border-radius:6px;padding:18px;\"\u003e\n      \u003ch3 style=\"font-size:1.1rem;color:#ffffff;margin-bottom:10px;\"\u003eWhy Stock Cut Wakame\u003c\/h3\u003e\n      \u003cul style=\"padding-left:18px;margin:0;color:#cccccc;font-size:0.95rem;\"\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eRehydrates in under two minutes — no soaking required\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eExpands 10–12× its dry volume, making 70g highly cost-effective\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eLong ambient shelf life with no refrigeration needed\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003ePre-cut format eliminates prep — straight into the bowl\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background:rgba(255,255,255,0.02);border:1px solid #333;border-radius:6px;padding:18px;\"\u003e\n      \u003ch3 style=\"font-size:1.1rem;color:#ffffff;margin-bottom:10px;\"\u003eHow to Use\u003c\/h3\u003e\n      \u003cul style=\"padding-left:18px;margin:0;color:#cccccc;font-size:0.95rem;\"\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eDrop directly into hot miso soup — it rehydrates as it serves\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eSoak briefly in cold water for sunomono, poke bowls, and salads\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eAdd to ramen, udon, and soba as a finishing garnish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom:8px;\"\u003eBlend into smoothies or rice dishes for umami depth\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CONTEXTUAL DEPTH --\u003e\n  \u003cdiv style=\"margin-bottom:32px;\"\u003e\n    \u003ch3 style=\"font-size:1.15rem;color:#ffffff;margin-bottom:10px;\"\u003eWhat makes wakame different from other seaweeds?\u003c\/h3\u003e\n    \u003cp style=\"font-size:0.97rem;color:#d1d1d1;\"\u003e\n      Unlike nori, which is pressed into flat sheets for sushi, or kombu, which is thick and leathery for dashi extraction, wakame is prized for its delicate, silky texture when rehydrated. It holds its structure in hot liquids without becoming slimy, making it the natural choice for soups and broths. In Japanese cuisine, wakame sits alongside kombu and nori as one of the three essential edible seaweeds — but it is the one most commonly eaten as a visible ingredient rather than a background flavour.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS TABLE --\u003e\n  \u003ctable style=\"width:100%;border-collapse:collapse;margin-bottom:32px;font-size:0.95rem;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr style=\"border-bottom:1px solid #333;\"\u003e\n        \u003ctd style=\"padding:10px 12px;color:#aaaaaa;width:40%;\"\u003eProduct Type\u003c\/td\u003e\n        \u003ctd style=\"padding:10px 12px;color:#d1d1d1;\"\u003eDried Cut Wakame Seaweed\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom:1px solid #333;\"\u003e\n        \u003ctd style=\"padding:10px 12px;color:#aaaaaa;\"\u003eNet Weight\u003c\/td\u003e\n        \u003ctd style=\"padding:10px 12px;color:#d1d1d1;\"\u003e70g\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom:1px solid #333;\"\u003e\n        \u003ctd style=\"padding:10px 12px;color:#aaaaaa;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding:10px 12px;color:#d1d1d1;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom:1px solid #333;\"\u003e\n        \u003ctd style=\"padding:10px 12px;color:#aaaaaa;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding:10px 12px;color:#d1d1d1;\"\u003eAmbient — store in a cool, dry place away from direct sunlight\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom:1px solid #333;\"\u003e\n        \u003ctd style=\"padding:10px 12px;color:#aaaaaa;\"\u003eRehydration Ratio\u003c\/td\u003e\n        \u003ctd style=\"padding:10px 12px;color:#d1d1d1;\"\u003eApprox. 10–12× dry weight\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ SECTION --\u003e\n  \u003cdiv style=\"margin-bottom:16px;\"\u003e\n    \u003cdetails style=\"background:rgba(255,255,255,0.02);border:1px solid #333;border-radius:6px;padding:14px 18px;margin-bottom:10px;\"\u003e\n      \u003csummary style=\"color:#ffffff;font-weight:600;cursor:pointer;font-size:1rem;\"\u003eHow much wakame do I need per serving?\u003c\/summary\u003e\n      \u003cp style=\"color:#d1d1d1;font-size:0.95rem;margin-top:10px;\"\u003e\n        For miso soup, roughly 1–2g of dried wakame per bowl is sufficient — it expands significantly. For salads and side dishes, 5–8g per portion produces a generous serving once soaked. The 70g pack delivers approximately 35–70 soup servings depending on preference.\n      \u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails style=\"background:rgba(255,255,255,0.02);border:1px solid #333;border-radius:6px;padding:14px 18px;margin-bottom:10px;\"\u003e\n      \u003csummary style=\"color:#ffffff;font-weight:600;cursor:pointer;font-size:1rem;\"\u003eCan wakame be added directly to hot dishes without soaking?\u003c\/summary\u003e\n      \u003cp style=\"color:#d1d1d1;font-size:0.95rem;margin-top:10px;\"\u003e\n        Yes. Cut wakame rehydrates rapidly in hot liquid, so it can be dropped straight into miso soup, ramen, or broth. For cold preparations like sunomono or salads, soak in cold water for 5 minutes, then drain and squeeze out excess moisture before dressing.\n      \u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails style=\"background:rgba(255,255,255,0.02);border:1px solid #333;border-radius:6px;padding:14px 18px;margin-bottom:10px;\"\u003e\n      \u003csummary style=\"color:#ffffff;font-weight:600;cursor:pointer;font-size:1rem;\"\u003eWhat is the difference between cut wakame and whole-leaf wakame?\u003c\/summary\u003e\n      \u003cp style=\"color:#d1d1d1;font-size:0.95rem;margin-top:10px;\"\u003e\n        Cut wakame has been pre-sliced into small, uniform pieces for convenience — no knife work required. Whole-leaf wakame rehydrates into larger pieces that need cutting to size. For professional kitchens running high volumes of miso soup or salads, cut wakame saves considerable prep time.\n      \u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tokon","offers":[{"title":"Default Title","offer_id":44473370968316,"sku":"S0197","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tokon_Wakame_Seaweed_70gcopy.jpg?v=1772443880"},{"product_id":"mishima-nori-powder-3-2g","title":"Mishima, Nori Powder, 3.2g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRoasted nori, ground to a seasoning.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eAll the toasty, ocean-fresh flavour of roasted nori, milled to a fine green powder you can dust over anything. It is a fast way to add a clean, umami-rich seaweed note without cutting or crumbling sheets, a small pot that earns its place on the pass. 3.2g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration: underline;\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eKōmi B grade, 8 sheets\u003c\/a\u003e and \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration: underline;\"\u003esnack nori\u003c\/a\u003e. Store sheets in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant seaweed hit:\u003c\/strong\u003e nori flavour in a shake, no cutting or crumbling.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEven coverage:\u003c\/strong\u003e the fine powder dusts evenly over a plate or a bowl.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean umami:\u003c\/strong\u003e toasty, briny and savoury, without added bulk.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese nori:\u003c\/strong\u003e made from roasted Japanese seaweed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice:\u003c\/strong\u003e dust over steamed rice, donburi and onigiri.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodles:\u003c\/strong\u003e finish ramen, udon, soba and yakisoba.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e blend with sesame and salt for a rice seasoning.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e over eggs, popcorn, chips, avocado toast or fries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔) is laver, a seaweed pressed into thin sheets and roasted. Ground to a powder it becomes a seasoning, sometimes called aonori-style when made from green laver, carrying the same toasty, ocean aroma in a form you can sprinkle. It is a staple finishing dust in Japanese cooking, scattered over okonomiyaki, takoyaki, rice and noodles. Like all the nori we stock, this is Japanese, which is rarer than it sounds, as most nori sold in the UK is grown in Korea or China.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/seaweed-the-next-super-food\" style=\"text-decoration: underline;\"\u003eSeaweed: The Next Super Food\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does nori powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eToasty, briny and savoury, the flavour of roasted nori concentrated into a dust. It reads as a clean, marine umami with a faint sweetness, less smoky than bonito and less salty than a seasoning salt, so it lifts a dish with seaweed character without overwhelming it. Because it is so fine, it melts into hot rice and noodles and spreads evenly, giving every mouthful a hit of nori rather than the occasional strip. A little goes a long way.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNori powder 海苔粉末 (ground roasted laver)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMishima\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e3.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA finishing seasoning for rice, noodles and more\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between nori powder and aonori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThey overlap. Aonori is specifically dried green laver, usually in fine flakes, with a bright, grassy marine aroma, the classic dust for okonomiyaki and takoyaki. Nori powder is roasted nori ground fine, with a deeper, toastier flavour. Both are sprinkle-on seaweed seasonings and are often used interchangeably as a finishing dust. Use whichever you have for rice, noodles and griddled dishes; the difference is one of emphasis.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use nori powder?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eUse it as a finishing seasoning, sprinkled on at the end rather than cooked in. Dust it over steamed rice, donburi, ramen, udon, soba and yakisoba, or blend it with sesame and salt for a quick furikake. It is just as good beyond Japanese food, over fried eggs, popcorn, chips, avocado toast or roast vegetables. Add it just before serving so the aroma stays fresh and the powder does not go damp.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store nori powder?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the pot sealed in a cool, dry place away from steam and light. Like all nori it draws in moisture and will clump and lose aroma if left open near the stove, so close it tightly between uses and keep a dry spoon away from it. Sprinkle straight from the pot onto the finished dish. Kept dry, it holds its toasty flavour well.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Mishima","offers":[{"title":"Default Title","offer_id":44474867745020,"sku":"S0209","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Mishima_Nori_Powder_3.2g.jpg?v=1730460018"},{"product_id":"komi-japanese-yaki-nori-b-grade-8-sheets","title":"Kōmi, Japanese Nori, B Grade (Roasted Yaki-Nori), 8 Sheets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRoasted nori for the kitchens that cut their own.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eClean, crisp yaki-nori in full sheets. B grade means the odd cosmetic mark, not a drop in flavour, so it is the sheet to reach for when you are cutting, crushing or wrapping rather than plating whole. Eight sheets.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration: underline;\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration: underline;\"\u003esnack nori\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration: underline;\"\u003enori powder\u003c\/a\u003e. Keep them crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eValue:\u003c\/strong\u003e B grade, priced for kitchens that cut, crush or garnish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCrisp:\u003c\/strong\u003e roasted for a clean snap and a briny, savoury aroma.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e full-size sheets for rolls, strips, furikake or garnish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese-grown:\u003c\/strong\u003e made by Yamagataya in Japan, not a Korean or Chinese import.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e roll maki and hand-rolls, or wrap onigiri.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e shred over ramen, donburi and noodle salads.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e crush into a rice seasoning with sesame and salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e crumble over eggs, popcorn or a Caesar for a salt-and-sea hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔, nori) is laver, a red seaweed grown on nets in shallow coastal waters, then washed, pressed into thin sheets and dried much like paper. Yaki-nori is nori roasted once to crisp it and lift the aroma, as opposed to raw nori or the sweet, seasoned ajitsuke-nori served at breakfast. Every nori we sell is grown and made in Japan, which is rarer than it sounds, as most nori on UK shelves is grown in Korea or China. Ours is cultivated in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese standard. We only sell Japanese nori.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/how-to-make-sushi-rolls-by-hand\" style=\"text-decoration: underline;\"\u003eHow to Make Sushi Rolls by Hand\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is B grade nori?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eB grade refers to appearance, not taste. The sheets may carry minor colour variation, small holes or a less uniform sheen than top-grade nori picked for whole-sheet plating. The flavour, crispness and aroma are the same. For anything where the nori is cut, torn, crushed or wrapped out of sight, B grade is the sensible choice; you are paying for the seaweed, not the cosmetic finish. Save A grade for the plate.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYaki-nori 海苔 (roasted laver)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi (made by Yamagataya, Shizuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eB grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (grown in southern Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e8 full sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRolls, garnish, furikake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between yaki-nori and ajitsuke-nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYaki-nori is simply roasted nori, with nothing added; the flavour is pure roasted seaweed, and it is the standard sheet for sushi. Ajitsuke-nori is seasoned nori, brushed with a sweet soy mixture and usually cut into small rectangles for eating with rice at breakfast. For rolls, garnish and anything where you want the nori to taste of the sea rather than of seasoning, use yaki-nori.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhere is your nori from?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAll of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I use nori in non-Japanese dishes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. Crushed or shredded nori adds a clean salt-and-umami hit well beyond sushi. Crumble it over fried eggs, buttered popcorn, baked potatoes or a Caesar salad, blitz it into a seasoning salt, or lay strips over grilled fish. Treat it as a savoury seasoning with a marine edge and it earns a place across the kitchen, not just on the sushi station.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":44828673310972,"sku":"K0007","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15838.jpg?v=1728765751"},{"product_id":"marutomo-kombu-dashi-stock-powder-1kg","title":"Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kg","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HERO STATEMENT --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eInstant Kombu Dashi — Hokkaido Kelp Umami Without the Extraction Time\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Kombu dashi no moto is a granulated Japanese soup stock powder that delivers the clean, savoury depth of kombu dashi without the 30-minute extraction process. Made using Hokkaido-sourced kombu — Japan's most prized kelp-growing region — this powder dissolves instantly in hot water to produce a clear, umami-rich broth. The 1kg box contains two 500g sachets, designed for professional kitchens running high volumes of miso soup, noodle broth, and simmered dishes.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eHokkaido kombu base:\u003c\/strong\u003e Uses kelp from Japan's premier kombu region for authentic glutamic acid depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eInstant dissolve:\u003c\/strong\u003e No soaking, no simmering — add powder to hot water and the broth is ready in seconds\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConsistent results:\u003c\/strong\u003e Eliminates batch variation from whole-kombu extraction, standardising flavour across service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eBulk catering format:\u003c\/strong\u003e 2 x 500g sachets in a 1kg box — reseal between uses, reduces waste\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eMiso soup base:\u003c\/strong\u003e Dissolve in hot water before adding miso paste — the standard two-step method for Japanese soup\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNoodle broth:\u003c\/strong\u003e Use as the foundation for udon, soba, and ramen tare dilution\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNimono \u0026amp; nabemono:\u003c\/strong\u003e Add to simmered vegetable dishes and hot pot broths for background umami\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasoning boost:\u003c\/strong\u003e Stir small amounts into rice, stir-fries, or Western soups where you want umami without soy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CONTEXTUAL DEPTH --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat is kombu dashi no moto and how does it compare to making dashi from scratch?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Dashi no moto (だしの素) means \"dashi base\" — a granulated concentrate designed to replicate the flavour of traditional dashi extraction. Unlike making dashi from scratch, which requires soaking whole kombu for 30 minutes and carefully controlling water temperature, dashi no moto dissolves instantly and delivers a consistent umami profile every time. This kombu-flavoured version focuses specifically on the vegetable side of Japanese stock — the glutamic acid richness that kombu provides — rather than the bonito-forward flavour of standard mixed dashi powders. For kitchens that need a reliable kombu base at volume, it eliminates the skill-dependent variability of whole-kombu extraction while maintaining the core flavour profile.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SPECS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKombu Dashi Stock Powder (だしの素 — Dashi no Moto)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eMarutomo\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eKombu Source\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eHokkaido, Japan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1kg (2 × 500g sachets)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eAmbient — store in a cool, dry place. Reseal sachet after opening\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTION 5: FAQ --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between kombu dashi and regular dashi?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Regular dashi (awase dashi) combines kombu and bonito flakes, producing a stock with both glutamic acid from the kelp and inosinic acid from the fish — the classic synergistic umami combination. Kombu dashi uses only kelp, delivering a cleaner, more subtle vegetable-forward umami. It is the preferred base when you want depth without any fish flavour, and is commonly used in vegetarian Japanese cooking, as a foundation for delicate clear soups, and as a seasoning base where bonito would overpower the dish.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow much kombu dashi powder do I use per litre of water?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      As a general guide, approximately 8–10g of powder per litre of hot water produces a standard-strength dashi suitable for miso soup and noodle broth. For lighter applications like simmered vegetables, reduce to 5–6g per litre. For a more concentrated stock to use as a seasoning base, increase to 12–15g per litre. Always check the manufacturer's recommended ratio on the packaging, as concentrations vary between brands.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs kombu dashi powder suitable for vegetarian and vegan cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Kombu itself is a seaweed and naturally plant-based, but not all kombu dashi powders are vegetarian or vegan — many contain bonito extract, fish derivatives, or other animal-based flavour enhancers as secondary ingredients. Check the full ingredient list on the back of the pack before using in vegetarian or vegan dishes. If in doubt, contact the supplier for clarification.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":55456508805501,"sku":"S0285","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-492.jpg?v=1741352597"},{"product_id":"tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g","title":"Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eDecade-aged wild kombu from Hakodate's most prestigious shore.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMa kombu (真昆布) is the benchmark kelp of Japanese cooking, and this sits at the top of it. Tsuku Shin's Shiroikuchihama ma kombu is wild-harvested from one of the three elite kombu shores at Hakodate, graded 1-tōken, then aged a full decade. The ageing rounds off the raw marine edge and concentrates the umami, giving a dashi of rare clarity. 500g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShiroikuchihama origin:\u003c\/strong\u003e one of three named shores in Hakodate's elite kombu district, prized for the clearest, most elegant dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e10-year ageing:\u003c\/strong\u003e a decade in controlled storage concentrates glutamate and mellows the raw seaweed note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class under Japan's kombu grading for thickness, colour and width.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen, not farmed; wild ma kombu grows denser in the Tsugaru Strait currents.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a 10cm piece in 1L water for 30 to 60 minutes, then heat to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKaiseki dishes:\u003c\/strong\u003e suimono, chawanmushi and shabu-shabu broth, anywhere the dashi is the star.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a robust second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press sashimi-grade fish between sheets for a few hours; the aged glutamates transfer readily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the waters off Hakodate in southern Hokkaido are its most celebrated ground. Three named shores there, Shiroikuchihama, Kurokuchihama and Motomachihama, have been prized for centuries, with Shiroikuchihama valued for the clearest, most refined dashi. It was in a bowl of kombu dashi that the chemist Kikunae Ikeda first isolated glutamate in 1908 and named the fifth taste, umami. This kombu is that taste at its most concentrated.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy does aged kombu make better dashi?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eFresh-season kombu makes good dashi, but it holds more moisture and a stronger raw marine character. Over a decade of controlled ageing, the moisture drops, the glutamate concentrates, and the volatile compounds behind harsh seaweedy notes fade. The result is a stock that is cleaner on the palate, richer in umami and more transparent in colour. It is the same principle as ageing cheese or dry-ageing beef: time removes what you do not want and concentrates what you do. In Kyoto's kaiseki tradition, aged ma kombu from Hakodate's named shores is treated as essential, not optional.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eつく新 Tsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e白口浜 Shiroikuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e10 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePremium clear dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Shiroikuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eShiroikuchihama (白口浜) is one of three named kombu shores in the Hakodate region of southern Hokkaido, alongside Kurokuchihama and Motomachihama. These shores have been recognised for centuries as producing Japan's finest ma kombu. Shiroikuchihama kombu is especially valued for a clear, elegant dashi with refined umami and no cloudiness, which is why it became the preferred kombu of Kyoto's kaiseki cuisine, where the clarity of the stock matters as much as the flavour.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between wild and farmed kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWild kombu (天然, tennen) grows naturally on the seabed, anchored to rock in tidal currents, developing over two or more years as it competes for nutrients and withstands the ocean. Farmed kombu (養殖, yoshoku) is grown on ropes and usually harvested after one year. Wild kombu is thicker, denser and richer in glutamate, so it gives a more complex, layered dashi. The tennen designation here confirms it is wild-harvested, not cultivated.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is kombu graded in Japan?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eJapanese kombu is graded by official inspectors on thickness, width, colour, moisture and the absence of damage. Grade 1 (1等検) is the highest class, meeting the top standard across every criterion. Lower grades remain usable but may be thinner, narrower or carry cosmetic marks. For dashi-led cooking where quality is the point, Grade 1 is the professional standard.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754569736573,"sku":"K0187","price":149.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K0187.jpg?v=1769701432"},{"product_id":"komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g","title":"Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThree-year aged wild kombu from Hakodate's Black Bay shore.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKurokuchihama, the \"black-mouth\" shore at Hakodate, gives a bolder, richer ma kombu than its paler neighbour. This is wild-harvested, Grade 1, and aged three years to deepen the umami and settle the raw edge. A 50g pack to try before you commit to the kilo.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.9rem;\"\u003eCooking at volume? The same kombu comes in a \u003ca href=\"\/products\/tsuku-shin-3-year-aged-ma-kombu-kurokuchihama-500g\" style=\"text-decoration: underline;\"\u003e500g catering pack\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBlack Bay character:\u003c\/strong\u003e Kurokuchihama kombu gives a fuller, richer dashi than the clearer Shiroikuchihama.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e3-year ageing:\u003c\/strong\u003e settles the raw marine note and concentrates umami over fresh-season kombu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class of Japan's kombu grading.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen ma kombu from the Donan coast, denser than farmed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a piece in cold water, then warm to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRobust broths:\u003c\/strong\u003e a rich base for ramen, nabe and oden where the dashi needs body.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press white fish between sheets to cure, firming the flesh and lending umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the Hakodate coast in southern Hokkaido is its most celebrated ground. Three named shores there have been prized for centuries: Shiroikuchihama, Kurokuchihama and Motomachihama. Kurokuchihama (黒口浜, black-mouth shore) is known for a fuller, stronger dashi than the lighter Shiroikuchihama. This kelp is wild-harvested there and aged three years by Tsuku Shin to round out its character.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Black Bay kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRicher and rounder than Shiroikuchihama. The dashi carries deep umami with a slightly stronger marine note and a fuller body, while three years of ageing smooths the raw edge that fresh kombu can show. It reads as savoury and substantial rather than delicate, which is why it suits stocks that need to stand up to other flavours, ramen, nabe and braises, as much as a clear soup.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e黒口浜 Kurokuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRich, full-bodied dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between Kurokuchihama and Shiroikuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBoth are named ma kombu shores at Hakodate. Shiroikuchihama (white-mouth shore) is prized for the clearest, most elegant dashi and is the classic choice for Kyoto kaiseki. Kurokuchihama (black-mouth shore) gives a fuller, richer, more robust dashi. Neither is better; they suit different jobs. Reach for Shiroikuchihama when clarity is everything, and Kurokuchihama when you want a stock with more body and depth.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much kombu do I need per litre of dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA common starting point is around 10g of kombu per litre of water, scaling up for a stronger stock. This 50g pack therefore makes roughly five litres of standard dashi, enough to try the kelp properly before moving to the 500g catering pack. Cold extraction overnight gives the cleanest result; do not let the kombu boil hard, which turns the stock cloudy and bitter.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store aged kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry, dark place. Dried kombu keeps for a long time as long as it stays dry, so reseal the pack after each use to keep moisture out. The fine white bloom that can appear on the surface is natural mannitol, a source of sweetness and umami, not a fault, so do not wipe it all away before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754818183549,"sku":"K0751","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K0751.jpg?v=1769700636"},{"product_id":"tsuku-shin-3-year-aged-ma-kombu-kurokuchihama-500g","title":"Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eWild Hakodate kombu, aged three years for professional dashi.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKurokuchihama, the \"black-mouth\" shore at Hakodate, gives a bolder, fuller ma kombu than its paler neighbour. This is wild-harvested, Grade 1, and aged three years to concentrate the umami and settle the raw marine edge. The 500g catering pack for kitchens that run dashi daily.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eWant to try it first? The same kombu comes in a \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e50g pack\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKurokuchihama origin:\u003c\/strong\u003e one of Hakodate's three named shores, prized for a fuller, more robust dashi than the lighter Shiroikuchihama.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e3-year ageing:\u003c\/strong\u003e concentrates glutamate and reduces the raw seaweed character; the sweet spot without the premium of decade-aged kombu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class under Japan's kombu grading for thickness, colour and width.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen ma kombu from the Tsugaru Strait currents, denser than farmed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a 10cm piece in 1L water for 30 to 60 minutes, heat to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodle broths and hot pots:\u003c\/strong\u003e the bolder character stands up to ramen, udon, shabu-shabu and nabe.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a robust second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e cure sashimi-grade fish between sheets for a few hours; the aged glutamates transfer readily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the Hakodate coast in southern Hokkaido is its most celebrated ground. Three named shores there have been prized for centuries: Shiroikuchihama, Kurokuchihama and Motomachihama. Kurokuchihama (黒口浜, black-mouth shore) is known for a fuller, stronger dashi than the clearer, more delicate Shiroikuchihama. This kelp is wild-harvested there and aged three years by Tsuku Shin to round out its character.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow does Kurokuchihama kombu differ from Shiroikuchihama?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eHakodate's three shores each give ma kombu a distinct character. Shiroikuchihama is known for clarity and elegance, a refined dashi favoured in Kyoto kaiseki. Kurokuchihama sits at the other end: a fuller-bodied, more robust stock with a deeper umami hit and a slightly darker colour. Motomachihama falls between the two. The choice depends on the dish. Kurokuchihama is the better match when the dashi carries heavier preparations, noodle broths, hot pots and braises, where a lighter stock would be lost. Both are exceptional; they are simply tuned differently.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e黒口浜 Kurokuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRich, full-bodied dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Kurokuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKurokuchihama (黒口浜) is one of three named kombu shores in the Hakodate region of southern Hokkaido, alongside Shiroikuchihama and Motomachihama. These shores have been recognised for centuries as producing Japan's finest ma kombu. Kurokuchihama is valued for a fuller-bodied, more robust dashi than its neighbours, a stock with deeper umami and a slightly richer colour, well-suited to dishes where the broth needs to carry weight.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy age kombu for three years?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAgeing kombu in controlled storage reduces moisture and concentrates the glutamate behind umami, while mellowing the raw marine character that can dominate fresh-season kombu. Three years is an excellent period for professional use: long enough to see a real improvement in dashi quality, while staying more accessible in price than kombu aged a decade or more. Many high-end Japanese kitchens use 3-year aged kombu as their everyday dashi kombu.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the white powder on the surface of kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThe white powdery bloom on dried kombu is mannitol, a natural sugar alcohol that crystallises on the surface as the kelp dries and ages. It is not mould or dirt and should not be washed off, as it adds to the flavour. Wipe the surface lightly with a barely damp cloth before use if needed. Visible mannitol is a sign of good quality; lower-grade or heavily processed kombu often shows less.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754885882237,"sku":"K0219","price":89.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/premium-dried-ma-kombu-kelp-strips-macro-slate.png?v=1771939785"},{"product_id":"salted-shio-kombu-hokkaido-additive-free","title":"Kōmi, Salted Kombu (Shio-Kombu), Additive-Free, 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eShredded salted kelp, ready to lift a bowl of rice.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eShio-kombu is Hokkaido kelp simmered in soy and salt, then shredded and dried into soft, intensely savoury strands. This one is additive-free, so the deep, sweet umami of the kelp carries the flavour rather than seasoning. Ready to eat, straight from the pack. 50g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e and \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdditive-free:\u003c\/strong\u003e no MSG or preservatives, just kelp, soy and salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIntensity:\u003c\/strong\u003e a little carries deep umami across a whole dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to use:\u003c\/strong\u003e no prep, scatter straight from the pack.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido kelp:\u003c\/strong\u003e made from high-grade northern ma-kombu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e top ochazuke, green tea poured over rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOnigiri:\u003c\/strong\u003e fold through warm rice for seasoned rice balls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSalad:\u003c\/strong\u003e toss with cabbage, cucumber and sesame oil for an izakaya-style side.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e stir into pasta, butter or scrambled eggs for instant umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShio-kombu (塩昆布, salt kelp) is kombu cut into fine strips and simmered slowly in soy sauce and salt until it soaks up the seasoning, then dried. It is a tsukudani-style preserve, made to keep and to season. The kelp here is ma-kombu (真昆布, true kelp) from Hokkaido, regarded as the highest grade and the source of the clearest, sweetest umami. Additive-free, or mutenka (無添加), means nothing is added beyond the kelp and its seasoning.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/how-to-make-onigiri-rice-balls\" style=\"text-decoration: underline;\"\u003eHow To Make Onigiri Rice Balls\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does shio-kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eConcentrated and deeply savoury, with a salty hit up front and a long, sweet umami behind it. The strands are soft and slightly chewy, not crisp, closer to a soft jerky than a dried sheet. A pinch is enough; it seasons a bowl of plain rice on its own and adds salt, depth and a marine note to anything it touches. Additive-free, the flavour reads as pure kelp rather than seasoning powder.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShio-kombu 塩昆布 (salted kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAdditive-free (mutenka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eUmami topping for rice and salads\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between shio-kombu and dashi kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eDashi kombu is a whole dried frond used to draw a stock, then usually removed. Shio-kombu is kombu already cooked in soy and salt, shredded soft and made to be eaten as it is. One is a stock ingredient, the other a finished seasoning and topping. You would not steep shio-kombu for dashi, and you would not scatter raw dashi kombu over rice; they do different jobs.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use shio-kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eUse it sparingly, as a seasoning rather than a vegetable. Fold a pinch through warm rice for onigiri, top ochazuke, or massage it into thinly sliced cabbage or cucumber for a quick salt-and-umami salad. Beyond the Japanese table it lifts pasta, risotto, butter and eggs. Because it is already salty, season the rest of the dish lightly and let the shio-kombu do the work.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store shio-kombu after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eReseal the pack tightly and keep it in a cool, dry place away from direct light; refrigerate once opened for the best texture. The salt makes it a stable preserve, but moisture is the enemy, so use a dry spoon and press out the air when you reseal. Kept dry, the strands stay soft and the flavour holds well over time.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754952663421,"sku":"S1298","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S1298.jpg?v=1769702101"},{"product_id":"case-maurtomo-kombu-stock-10kg","title":"CASE Maurtomo Kombu Stock, 10kg","description":"\u003cp\u003eThis high-quality stock is made using carefully selected kombu seaweed, known for its deep umami flavour and subtle sweetness. Naturally rich in glutamic acids, it enhances the taste of soups, broths, and sauces. The stock is processed to retain its natural depth, delivering a clean and well-rounded flavour profile essential in Japanese cuisine.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDissolve in hot water to create a flavourful base for miso soup, noodle broths, or stews. Use it to season rice, enhance simmered dishes, or mix into dipping sauces for tempura. It can also be incorporated into Western dishes like risottos or vegetable-based soups for an umami boost.\u003c\/p\u003e\n\u003ch3\u003eAbout Maurtomo\u003c\/h3\u003e\n\u003cp\u003eFounded in 1918, Maurtomo is dedicated to producing high-quality dashi stocks, preserving traditional Japanese methods while innovating for modern kitchens. With a strong reputation for excellence, the company ensures authentic flavours that enrich home and professional cooking alike.\u003c\/p\u003e\n\u003ch3\u003eマルトモ昆布だし\u003c\/h3\u003e\n\u003cp\u003eMaurtomo Kombu Dashi\u003c\/p\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":57869394837885,"sku":"S0285-CS10","price":99.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-492.jpg?v=1741352597"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/all-seaweeds.oembed","provider":"SushiSushi","version":"1.0","type":"link"}