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Oguraya

Specializing in natural kelp, an indispensable ingredient for Japanese cuisine since 1848

Oguraya

Natural kelp soup stock, salted kelp, yam and kelp

Founded in 1848 (the end of the Edo period), our strength lies in providing high quality kelp. We offer natural dashi kelp, salted kelp, yam kelp, oboro kelp, battera kelp, etc. for business and retail use. For dashi kelp, we carefully select and stock natural kelp. In contrast to cultivated kelp, natural kelp has stronger umami and richer flavor. The choice of kelp greatly affects the taste of Japanese cuisine. It is no exaggeration to say that kelp is the most important ingredient in Japanese cuisine. Overseas, it is supported by many Japanese restaurants and supermarkets in Asia and the EU.

Kelp Products

Natural kelp provides authentic taste.

Natural kelp provides authentic taste.

The choice of kelp greatly affects the taste in Japanese cuisine. It is not an exaggeration to say that it is the most important ingredient in Japanese cuisine. For dashi kelp, we carefully select natural kelp that grows naturally in Hokkaido. In contrast to cultivated kelp, natural kelp has stronger umami and richer flavor.
Natural kelp has a lot of fiber and is hard, so it can be difficult to handle. However, we processed the hard natural kelp into ultra-fine and developed a new product that can quickly and efficiently extract dashi. It is expected that kelp will be used as an ingredient.

Full use in cooking arrangement with Shiokonbu!

Full use in cooking arrangement with Shiokonbu!

The salt kelp is made using an open-hearth oven method that locks in the umami from the kelp during cooking. In addition to the traditional ways of eating kelp, such as onigiri (rice balls), ochazuke (rice with green tea), or as an accompaniment to rice, the texture and taste of kelp varies depending on how it is cut, such as into cubes, thinly sliced, or very thinly sliced.

We are engaged in the production of oboro kelp and tororo kelp by hand-processed kelp craftsmen. Using a Sakai kelp knife, each piece of kelp is carefully shaved as it faces the kelp, and the umami spreads as it softly melts in the mouth. The shaved kelp is finally processed into battera kelp, which is an essential ingredient for oshi-zushi (pressed sushi) and mackerel bar sushi.

Greeting

It was about 300 years ago that the common people began to eat kelp, and kelp has continued to support Japan's food culture from the bottom up, but in recent years, kelp production in Hokkaido has hit an all-time low, and there has been no small amount of influence from global warming. Even now that cultivation technology has advanced, the natural kelp grown in the cold sea has an exceptional character. I feel that it is the mission of the "Ogura-ya" to bring out the power that kelp has and make it delicious. We hope to deliver the appeal of kelp to people around the world who do not yet know about it.

Company information

Company name OGURAYA CO.,LTD.
Location Head office
1-6-12 Namba, Chuo-ku, Osaka 542-0076, Japan
0120-188-889 (10:30 - 18:30)

Umeda Branch
4-7 Komatsubara-cho, Kita-ku, Osaka 530-0018, Japan
06-6312-1547

Sakai sales office (factory)
1-2-10, Minamishimizu-cho, Sakai-ku, Sakai-shi, Osaka 590-0005, Japan
Business Description Manufacture and sale of dashi kelp, salted kelp, yam, battera, etc.
Number of employees 41
Capital stock ¥30,420,000
Web Site http://www.ogurakonbu.co.jp/
Oguraya Oguraya Oguraya