Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
Kurobara Seaweed Blended with Shredded Konbu
Dark, delicate kurobara seaweed paired with shredded konbu for depth and balance.
Free shipping on US orders over $95
Ships within 1 day from Brooklyn, NY
Kurobara Seaweed which gives strong umami, blended with sweet kelp and Rishiri kelp.
Ingredients
All natural ingredients.
All sourced from Japan.
Kelp
Rolled fu (wheat gluten)
Green onion
Wakame seaweed
Dried laver
Product Details
Net Weight
1.06oz
Origin
Sourced in Japan
Best Before
180 days from the date of manufacture (printed on the back of the package)
Storage
Store in a cool, dry place away from direct sunlight
When to Use
Best enjoyed in miso soup, but also a natural complement to rice bowls, onigiri, and warm noodle broths.
Find inspiration on our recipe page.
Our Standards
Founded in 1871 in the Tokyo Wholesale Market, Okume is one of the longest-established seafood specialists in Tsukiji. We are committed to traditional, additive-free practices and carefully chosen methods that honor seasonal fish at their peak. For generations, we’ve supplied Michelin-starred chefs and culinary professionals seeking depth, clarity, and true umami.
100% Natural Ingredients
Harvested in Japan
Additive-Free
Add to Your Miso Soup
Place 2 dashi bags in a saucepan and fill with 2 cups of cold water. Bring to a boil, then simmer at medium heat for 7 minutes to extract the flavor.
1
Turn off the heat, remove the dashi bags, and dissolve the miso into the dashi using a miso strainer.
If you wish to add tofu or vegetables, add them in this step.
2
Soak aosa separately in water. After rinsing, drain the water.
3
Warm up the miso soup and add aosa. Be careful not to boil the miso soup after you dissolve the miso. Boiling miso soups reduces the aroma, flavor, and taste of miso.
4
Recipe Inspirations
A few thoughtful ideas for everyday dishes
A Little Tokyo With Modern Sensibilities Starts to Emerge in Brooklyn
A Tokyo dashi shop from 1871 has opened in Brooklyn
The Key to Perfect Miso Soups is Homemade Dashi Broth
Frequently Asked Questions
What is aosa seaweed?
Aosa is a fragrant green seaweed harvested along the coast of Japan, often used in miso soup for aroma and depth.
How should I use this?
Best enjoyed in miso soup, but also a natural complement to rice bowls, onigiri, and warm noodle broths.
Does it contain any additives or preservatives?
No. It is made only with natural seaweed — additive-free and chemical-free.
Where is it harvested?
The aosa is sourced from Mie and the konbu from Hokkaido, where they are carefully selected at Japan's peak season.
What is the best way to store it?
Keep in a cool, dry place away from direct sunlight.
A Few More Discoveries for Your Table
Shop By Collection
Dashi
Miso
For Miso Soup
Noodles
