Kombu First Grade Kelp

Saori Kojima, originally from Hokkaido and now based in Upwey, Victoria, embarked on a culinary journey to bring Japan's authentic flavours to Australia. Dissatisfied with processed foods loaded with additives, she began crafting sauces in her home kitchen in 2011, focusing on purity and traditional techniques like fermentation. Blending her expertise in nutrition with Japanese culinary traditions, Saori meticulously selects Australian grown ingredients and premium Japanese imports such as fermented soy sauce, unsweetened rice mirin, and top grade Hokkaido kelp. Saori's mantra, "Quality food; Quality life," drives her commitment to promoting easy, healthy, and delicious home cooking.

Vegetarian, Vegan, Low Carb, Paleo, Keto Friendly,

Hokkaido First-Grade Kelp

Ideal for dashi broth, and adding extra flavour and texture to stir fries, and salads.

To prepare dashi broth (500ml base): Place a 5cm piece of Hokkaido Kombu in 500ml of cold water and let it soak for 30 minutes. Heat the mixture over low heat until it reaches a boil. Simmer for 4 minutes, then remove the kombu.