Matsumaeya Premium KombuMatsumaeya

Dashi Kombu

Made from second year ma-kombu, giving a thick, full-bodied dashi.
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Shio Kombu

Has a bold flavour, and works well with rice and pasta.
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Fūmi Natural Umami

An all-natural umami seasoning to enhance your cooking.
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About Matsumaeya

In Japan, the name Matsumaeya is synonymous with the highest quality kombu (bull kelp). We are a specialist producer, focused wholly on providing top quality kombu in a range of styles.

Matsumaeya was established in 1912 in Osaka, and since then we have been producing kombu for over 95 years. Historically, the majority of Japanese kombu production was based in the north and west of Japan, especially in Hokkaido, and was shipped south via the Sea of Japan. The east of Japan at that time had what we call "hard water", not well suited to the making of kombu dashi (bull kelp stock), so kombu production and consumption was mainly in the western areas of Japan.

In Japan, our kombu-kelp products act in a multitude of roles; they are used for creating dashi (stock) both in restaurants and in the home, as a seasoning to go with rice or other dishes (matsugae and oboro), and as a special wrapping (ryuhi-kombu) that is used mainly in the most exclusive of Japanese restaurants to bring out the flavour of fish. We invite you to experience one of the most original flavors of Japanese cuisine: kombu.

Company name
Matsumaeya Ltd.

Mr. Shigeru Matsumura

Head Office
8-1 Shinsaibashisuji 2-Chome, Chuo-ku, Osaka 542-0085 Japan

Fax +81-6-6211-9924


Affiliate company
Matsumae Konbu Kogyo Co., Ltd.