Quanli Kombu Seafood

Kochi Tosa's century-old umami Izumi Kombu Seafood

In the essence of Japanese cuisine, kelp represents the depths of the ocean, while bonito symbolizes the vitality of the Kuroshio Current. Izuri Kombu Seafood , from Tosa City in Kochi Prefecture, is a century-old establishment dedicated to perfectly blending these two "kings of umami" since the Meiji era. In SolyJapan's selection of Japanese products, Izuri represents a return to nature, a simple yet exquisitely luxurious taste experience.

Located in Kochi Prefecture, Japan's premier producer of bonito, Izuri also boasts expertise in the aging techniques of Hokkaido kelp. The sixth-generation successor firmly believes that "true deliciousness doesn't need chemical seasonings," and therefore insists on using no chemical seasonings or preservatives in any of their products. Through the discerning palates of their artisans, the perfect ratio of kelp to bonito is adjusted to bring out the most original sweetness (Umami) of the ingredients.

Why is it the secret weapon of Japanese housewives and chefs?

1. The "breathable" kelp broth, made with aged kombu, does not use freshly harvested kombu. Instead, it uses Hokkaido Rishiri and Shin kombu that have undergone the "Kuragakoi" aging process. This kombu, aged over time, removes the seaweed's fishy smell, leaving only a rich sweetness and deep umami flavor, which is the soul base for making top-quality dashi.

2. "Taberu Katsubushi" (Katsuobushi Festival), where bonito flakes take center stage. While bonito flakes are usually used for soups, Izumi's signature product is designed for "direct consumption." Carefully selected Tosa bonito with evenly distributed fat is shaved into silky thin slices or thick slices retaining a substantial texture. Melts in your mouth, with a savory and sweet aftertaste, completely overturning your impression of dry, tasteless bonito flakes.

[Shopping Expert] How to incorporate Quanli into your dining table?

The ultimate TKG (raw egg rice bowl) in Japan is Izuri's bonito flakes, hailed as a "rice killer." Simply crack a raw egg (or onsen tamago) onto steaming hot white rice, then top it with plenty of Izuri bonito flakes and a touch of soy sauce. The smoky aroma of the bonito rises with the steam, making it the simplest yet most luxurious everyday dish.

Even those with zero cooking skills can make ryotei-quality dashi . For busy modern people, we highly recommend Izumi's "Natural Dashi Stock Packets." No complicated simmering is required; simply add them to boiling water for a few minutes to obtain a golden-yellow, fragrant, and pure dashi. Whether used to make miso soup, udon noodles, or as a hot pot broth, it instantly elevates the flavor of any dish.

Genuine goods from Japan, shipped directly to the world

To ensure that this natural freshness is not lost during transportation, SolyJapan sources the freshest Izuri kelp seafood directly from Japan. We support direct shipping from Japan to Hong Kong, the UK, and around the world , bringing the century-old craftsmanship of Kochi Tosa to your everyday dining table.