Richly savory
and smooth

The true power of natural Makombu lies in its flavor and nutritiousness.
Kombu is a treasure harvested from the seas of Japan, and we think there’s plenty more room for use of it in our daily lives and to expand children’s culinary horizons.
Kombu is a good old-fashioned superfood that harbors rich flavor.
We want future generations to understand its savory appeal, so we at Tsukushin dedicate ourselves sincerely, generation after generation, to the invention of new kombu products that nurture culinary culture and health.

Kombu is pretty ordinary...
You might see kombu all the time in the dried goods aisle. But it doesn’t really seem to stand out. Behind that humble appearance, however, lies the richness, sweetness, and umami of natural Makombu. It is rich in nutrients, delicious, and has a depth of flavor. What word can we use to express the complexity of that flavor, which you can appreciate best once you’ve chewed on it for a while? Well, we’d say it’s “extraordinary”!
Kombu is cool !
Kombu is rich in nutrients such as minerals, amino acids, and dietary fiber, and it promises benefits to health. The act of chewing helps develop the chin and activate the brain, making kombu a perfect ingredient for to encourage childhood development. Its rugged, dark shape has a spare, functional beauty of its own. In fact, it’s rather stylish in the way it quietly supports the qualities of dashi stock and other ingredients!

Richness, sweetness, umami—the genuine article! Tsukushin Naturally Cured Makombu

Two years to harvest from the seas off Hokkaido; three to seven years to cure in the storehouses of Kobe... Plenty of time and love are poured into the production of this uncommon kombu! That’s what it takes to produce Tsukushin natural Makombu.


The King of Kombu is different—both in texture and in the broth it makes
The King of Kombu is different—both in texture and in thebroth it makes

Natural Makombu is kombu that enshrouds reefs as it matures naturally over the course of two years. Kombu that has grown to resist the frigid seas to the south of Hokkaido has broad and meaty fronds with a rugged texture. The thickness of the fronds makes them firm and filling; the longer you chew them, the heartier the flavor becomes. The resilience of its fibers also accounts for its refined sweetness and richness, as well as the smooth and clear broth it makes.


It takes time to develop that cured flavor
It takes time to develop thatcured flavor

Many factors are decisive in the flavor of kombu: where it is grown, what variety it is, whether it’s wild or cultivated—but most of all, the curing that occurs after the kombu is dried. Kombu that has been painstakingly rested in managed warehouses for three to seven years becomes denser, gains a deep green or brown color, and develops a richer aroma. Artisans at Tsukushin work by hand using time-honored techniques and trial-and-error in pursuit of simple flavoring methods that bring out the essential qualities of this natural ingredient.


Seeking partners that bring out flavor—the task of a kombu pro
Seeking partners that bringout flavor—the task of a kombu pro

We’re also particular about selecting quality ingredients that make the best of the goodness of one of the treasured three famous brands of southern Hokkaido natural Makombu. Rigorously selected ingredients such as matsutake mushrooms, chirimen fish, sansho pepper, and ginger come together in Kobe to produce magnificent products with their mutual affinity.


We develop kombu products such as tsukudani, a dish or condiment of kombu boiled in soy sauce,
that allow you to easily enjoy the flavor and texture of natural Makombu.
“New and delicious!” Find something you’ll love from among Tsukushin’s unique and exclusive items.

Hitofuri kombu(drid kombu tsukudani tiny chopped)

Salted kombu topping produces
an instant flavor transformation

You’ll get the full effect of the umami of natural Makombu. Sprinkle it not only on rice but also pasta or salad...! This all-purpose topping pairs well with many ingredients. Experience an easy flavor transformation for all your usual dishes. Check out the limited seasonal design of the jar, too. You can also make your own unique jar design! For more information, see the product info page or contact us.

Mixed nuts with special salt(with dashi)

The mellow and deep flavor of the soup stock, snacks that you won't be able to stop eating.

A small amount of Tsukushin's original "salt with special dashi stock" using plenty of kombu dashi is added to the nuts.Tsukushin's popular "Dashi Salted Nuts (with Dashi)" series.You can enjoy the mellow umami and salty accents alternately. It will become your favorite snack.
*[Allergens] Walnuts/almonds/cashew nuts

Drid kombu tsukudani ball

A snack that supplies umami and salt
while remedying heat exhaustion!

This candy-sized snack is a little different. Kombu is blended with shiitake mushrooms and cut into bite-sized pieces. With such a simple, mild flavor that balances sweetness and umami, you’ll find that you can’t eat just one. It’s a mysteriously compelling little snack. Also serves as a remedy for heat exhaustion in the summer! The series includes flavors such as plain (Tsukudama), Japanese plum, ginger, and curry (curry flavor available during summer only). Find out which one you like best!

Natural kombu for snacks

Kamikami is a healthy snack
that fills your mouth
with umami

This kombu snack is habit-forming. The addition of shiitake mushroom stock, honey, and plum vinegar to the King of Kombu, Hokkaido-grown natural Makombu, produces a light, natural flavor that never grows dull. No artificial flavorings are used. This product is served at snack time in preschools and kindergartens.
*Contains honey. Not for consumption by children under 1 year of age.

Chirimen(young sardines) andsansyo(japanese pepper)tsukudani

Goes great with Japanese sake.
Tender chirimen redolent of
sansho pepper

Young sardines caught seasonally from the Seto Inland Sea are cooked without the use of sugar for an invigorating flavor. Tanba-grown Asakura sansho pepper has fruit that are large, tender, and fragrant. This sophisticated flavor is perfect for ochazuke (rice soaked in tea), as a topping, or as a snack.

Ginger and kombutsukudani
Ginger and kombu tsukudani

A sweet and spicy mix of
Makombu and fresh ginger

Sweet kombu with just the right zing of ginger produces this distinctively-flavored tsukudani, without the saltiness of soy sauce typical of salted kombu. Vibrant fresh ginger grown in Kochi is so habit-forming, you’ll have trouble moving on to the next course! You’ll get your fill of the thick and meaty texture distinctive of natural Makombu.

Sansyo instant mixed rice

High-class Japanese dining
at home! Kettle rice redolent
of Asakura sansho pepper

On the advice of the head chef of a certain traditional Japanese restaurant, we used the large, tender fruit of Tamba-grown Asakura sansho pepper as the base for kettle rice, or kamameshi. Just add one pouch of this product to two cups of rinsed rice and a small amount of water, stir well, and boil. Your taste buds will be blessed with the fine aroma of sansho pepper and the umami of dashi stock.

To the Tsukushin Online Shop

Greetings from Our President

President Keiichi Kohama

Thank you for visiting the Tsukushin website.
My first encounter with kombu was over fifty years ago, when I was a young child just becoming aware of the world. It happened because my father moved from Awaji Island to Osaka, took an apprenticeship at a kombu shop, and opened his own shop in Kobe. In those days, I felt like I couldn’t tell where my house ended and the shop began—I was surrounded by kombu.

Before holidays like Obon and New Year, I would help out by calling out to solicit customers. Even then, kombu specialty shops were rare. My elementary school nickname was “Kombu.” When even teachers and girls called me by that name, I sometimes wished I could be rid of kombu. Starting with the founding of the shop, we made tsukudani, a dish or condiment of kombu boiled in soy sauce. As I grew up, I began to help out part time in manufacturing it. Gradually, I was drawn in by the appeals of kombu. The shop was partly destroyed during the Great Hanshin Earthquake of 1995, but our factory was able to restart shortly after. So, I joined the kitchen and took charge of overall manufacturing. When I was in my mid-40s, the founder, my father, passed away. I took over his role.

The name “Tsukushin” is made up of two Japanese characters. “Shin” comes from my predecessor’s name and means “true” or “genuine.” The character “tsuku” is also used to write “tsukudani.” Together, these characters carry the meaning of making proper tsukudani using the King of Kombu, Makombu.

This shop uses only natural Makombu grown in the seas to the south of Hokkaido. However, due to the increase in imports of kombu from countries like China, the warming of the climate, and the decline of producers, it has become extremely difficult to secure sources of natural kombu. Nevertheless, we at Tsukushin carry on our daily production using only natural kombu out of a desire to give our customers the flavor of the genuine article.

Through our sale of kombu, we hope to communicate to consumers about the varieties of kombu, different methods for using it, the virtues of its flavor, and its efficacy as a health food. We look forward to your patronage of Tsukushin.

The future Tsukushin seeks

We hope to preserve ingredients disappearing due to changes in the marine environment and to preserve Japanese culinary culture that is fading due to changes in eating habits.

For the seas

Climate change and rising sea temperatures have made it more and more difficult to harvest kombu. Seaweed grows in full sunlight beneath the surface of the sea. It absorbs nutrients such as minerals and calcium directly from the water, and requires no fertilizer. Because it absorbs CO2 well, it can help prevent climate change; because it gives fish a place to spawn, it is also sometimes called the cradle of the sea. We hope to protect our marine environment, and therefore the environment of the planet, through our handling and eating of seaweed.

For the future of children

Kombu is rich in substances that are good for the body, including calcium and other minerals. Thoroughly chewing one’s food aids in the development of the chin and activation of the brain. We promote understanding of kombu as an ideal food for the tastes of Japanese adults and children alike.


Rokko Main Shop

Phone 078-851-9472

3-18 3-chome Morigo-cho, Nada
Kobe, Hyogo Prefecture 657-0028
Fax: 078-851-9472
Hours of Operation: Mon.-Sat. 10:00 a.m. - 6:00 p.m.
Closed on Sundays.

Comment from
Senior Proprietress Suzuko Kohama

I have had the privilege of being present in our shop and meeting with many of our customers for the more than 60 years since our founding. Tsukushin exists because of all those who shop with us. I am grateful for the opportunity to be here, and I look forward to your visit with us in Rokko, Kobe.

Mikage Shop

Phone 078-821-3351

10-11 3-chome Mikagetsuka-machi, Higashinada
Kobe, Hyogo Prefecture 658-0044
Fax: 0120-217-476 / 078-821-2230
Hours of Operation: Mon.-Fri. 10:00 a.m. - 6:00 p.m.
Closed on Saturdays, Sundays, and national holidays.
Parking available.

Comment from
Proprietress Yoko Kohama

It is my hope to communicate the appeal of kombu to as many people as possible. If I could shout it from the rooftops, I would: kombu is ordinary, yet extraordinary! We hope to continue to explore the hidden potential of kombu and the umami that is written into the DNA of Japanese people.

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