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