The Good Grub Hub is thrilled to have found a true vegan dashi stock which is very rare (they almost always have a bit of bonito fish in them). This is great for all dietary requirements and is a concentrate so very cost effective.

Beginning of “ne-kombu broth

In the early days of establishment, we made juice with kombu extract. Kombu extract was valuable and known as “vegetable of the sea”. We added apple juice, etc. to make it more suitable for drinking. Although, Mr. Matsuura, the factory chief, knew that kombu contains a lot of nutrition, it was thrown away after extracting the broth. Mr. Matsuura learnt that the kombu that was used for extracting broth was cooked and eaten at Okinawa. It was also believed to be the secret for long life. He began researching the kombu in 1976. After researching for a long time, finally in 1985 “ne-kombu broth” the major product was completed.

 About the product

“Ne-kombu broth” is made with a special technique. Spending 3 days, the kombu is melted and processed into broth. The richness, umami, and every detail of the kombu is packed inside, it is the flavour of kombu itself. Hidaka kombu is selected to be the main ingredient with its rich and delightful flavour.