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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Oysters on the BBQ

Take a large flat piece of dashi kombu and rehydrate by steeping in a bowl of water. The dashi kombu should be totally hydrated; soft and flexible. Shuck your oysters. When the dashi kombu is fully rehydrated, place on the barbecue hot plate at a low to medium heat, and place the oyster meat on top of the kombu. The kombu serves two purposes; it prevents the oyster from drying out, and at the same time the kombu flavor infuses into the oyster. If you require a bit of kick, a tiny dash of soy sauce on the oyster will compliment this well.

Absolutely unbeatable (except for eating the oysters raw!).