Matsumaeya has been producing kombu in Japan since 1912. Matsumaeya brand kombu is used throughout Japan, in the home and in the highest quality ryoutei restaurants.
Kombu (bull kelp in English) is an essential ingredient in Japanese cuisine; it is used to create a range of dashi (stock) flavours, as a wrapping for a range of dishes, and eaten "as is". For those looking to create an authentic Japanese meal, or to try alternatives to western stocks, Matsumaeya kombu is the obvious choice.
On our site you can learn what is kombu and how it is harvested, look at our range of kombu products, and learn some of our favourite kombu recipes. And if you are looking to purchase the highest quality kombu, visit our where to buy section; here you can find the closest location to secure the freshest kombu available on the market.