For over 110 years, Konbu Doi has been committed to providing the finest quality konbu (dried kelp). Operating out of their charming shop on a historic street in Osaka's Tanimachi district, Konbu Doi specializes exclusively in Ma Konbu—sourced from the pristine, cold waters off Kakkumi-hama in Hokkaido. Their dedication to quality and tradition has made them a trusted name in konbu for over a century.
Konbu Doi works closely with fishermen to hand-select the finest Ma Konbu. Every summer, they travel to Hokkaido to join the fishermen on their boats, personally assisting with the harvest. These efforts have forged deep, lasting relationships with the fishermen and their communities. Once harvested, the konbu is aged for a minimum of two years, allowing it to reach its peak flavor and quality.
Now led by fourth-generation Jun’ichi Doi, widely regarded as a master of konbu, the company continues its legacy of excellence. Doi-san and Konbu Doi have been featured in numerous newspapers, magazines, and TV shows, and were even spotlighted in the renowned food manga “Oishinbo.” They’ve also published their own konbu cookbook, further showcasing their expertise. Their meticulously aged konbu is trusted by many of Japan’s most prestigious restaurants.
Doi-san is passionate about preserving traditional Japanese food culture, particularly that of his hometown, Osaka. At the heart of this culture is dashi, the foundational stock of Japanese cuisine. With konbu as one of its three essential ingredients, the quality of konbu plays a crucial role—and Konbu Doi’s commitment to excellence ensures it remains a cornerstone of authentic dashi.