See oboro kombu kelp get processed by hand and hear a talk

In the Edo period (1603–1867), Hokkaido's kombu (kelp) was carried on kitamaebune boats to Osaka. This formed the basis of the Kamigata food culture. As kombu began to spread to the masses, tsukudani dishes, vinegar kombu and various other processed dishes were created. Sakai was home to knife-making techniques, which allowed for kombu to be shaved using special knives. This led hand-processed oboro kombu and tororo kombu to flourish. Oboro kombu is made from kombu produced in Hokkaido, then shaved by a master artisan using a Sakai knife. In Osaka, it is placed on top of udon noodles and served as a popular dish called "kombu udon." Also, the remaining core portion of the shaved oboro kombu, known as shiroita kombu, is used to make "battera sushi." You can come and see the kombu hand processing that supported the food culture of Kamigata. Then, you can hear a talk about the history leading up to the birth of Kansai dashi broth culture and the various types of Hokkaido kombu. Those who visit will also receive complimentary oboro kombu. In addition to oboro kombu, the direct sales office of our company sells various other kombu products, including snack kombu, tsukudani and dashi kombu. So, make sure to buy some souvenirs to take home with you.