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"We are not a long-established company, so we can take on challenges" is our company's motto. It is the company of the creator of kelp water, which was organized in Showa 63 and invented kelp water kelp "kelp revolution upward tailoring" in Heisei 24.

Tenma Osaka Kombu

テンマオオサカコンブ

Vendor

株式会社　天満大阪昆布

Small Batch

Organic

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About the brand

We divide dashi kelp from the five major production areas of Hokkaido into small portions of 1 kg of each type and sell them according to use.

We are also developing kelp products that meet the needs of the new era, such as chopped kelp (1mmX15mm) for school lunches and 100% natural Rausu kelp powder.

More about the Brand Owner

喜多條清光

キタジョウ　キヨミツ

Born in Tenma, Osaka in Showa 26, graduated from Osaka Prefectural Ikeda High School, took over the family business as the second son of a kelp wholesaler, and established Tenma Osaka Kelp Co., Ltd. in Showa 63. In addition to a chef's license and a fugu handling license, he attended a France cooking school for eight years and became familiar with Japanese, Western, and Chinese cuisine. He researches the history and environment of kelp, strives to promote kelp awareness activities such as "Heisei Konbu Juku" and "Kombu Kai", and will give a lecture at the University of Tokyo in 2024. The lyricist of "Kandagawa" and other works, Kitajo Tadashi is the eldest brother.

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Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Why are we doing?

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In Showa 21, when Noboru Kitajo, who was a professional soldier, started a kelp shop in the land of Tenma, the tears of regret that he secretly shed without being dealt with by anyone from a long-established kelp Mr./Ms.shop in Osaka were the driving force of our company. Soft Kelp and Kelp Revolution Based on the wisdom of our predecessors, such as upward tailoring and challenging soft kelp and 100% natural rausu kelp powder, we will continue to take on the challenge of more efficient kelp products for the survival of a healthy kelp industry.

What are we doing?

During the Edo period, Osaka was one of Japan's leading commercial cities, and various food cultures developed. Among them, dashi made with kelp from Hokkaido has become a representative ingredient of Osaka.

Kelp dashi has been with the food culture of Osakans since the time of Kitamaefune, which was brought from Hokkaido to Osaka. Kelp dashi, which is still loved by many people, is an important part of Osaka's food culture and has been passed down along with its history.

It was the Osakans who invented the Ichiban soup made with bonito flakes and kelp during the Genroku period, and it is one of the reasons why all Osakans love kombu dashi.

Kombu dashi is used in a variety of dishes, including okonomiyaki and takoyaki in Osaka, noodle dishes such as udon and soba noodles, oden and ochazuke. Kelp dashi is also attracting attention as a healthy ingredient because it is rich in umami ingredients and minerals.

However, "kelp dashi" was very difficult to convey from the Edo period to the Heisei era, but with the invention of "Kelp Revolution Upward Tailoring", it has become super easy for anyone to make and use kelp dashi. We are proud to say that it is the invention of "kelp water" that was created by the wisdom of Osakans who are greedy for food, second only to the first dish.

Osaka is known as a city of food and has its own food culture, but the "powdered" food culture in particular is unique to Osaka. The secret of the most delicious okonomiyaki and takoyaki in Japan is actually in the kelp stock. Most of the "flour" in other prefectures is made by dissolving wheat flour with water, but in shops and homes that are said to be delicious in Osaka, the flour is always dissolved with kombu dashi.

It is no exaggeration to say that it is kombu dashi that supports Osaka's food culture in this way.

The kelp stock has been made easy to use in today's busy times with the "Kelp Revolution Upward Tailoring".

And the challenge of Tenma Osaka kelp continues.

Commitment to the product

(1) Kelp Revolution Upward Tailoring: In 2012, we discovered that kelp water can be used in Japanese, Western, and Chinese cuisine, and by using shelled kelp (remnant kelp) after using kelp water as an ingredient, we have completely consumed kelp and finished it into a product that contributes to healthy longevity.

(2) 100% Natural Rausu Kelp Powder: Kelp Revolution The ultimate form of upward tailoring is powdered kelp, but the rare 100% natural Rausu kelp powder is the first kelp developed by Tenma Osaka Kelp in 2024.

(3) 1 kg of dashi kelp from the five major Hokkaido production areas: There are five types of Hokkaido dashi kelp: Rishiri kelp, Rausu kelp, Naga kelp, Hidaka kelp, and Shin kelp, each of which has its own unique taste and is greatly influenced by the food preferences of the region where it is used. In the past, everything was sold in units of 20 kg, but there was a tendency to avoid it due to restrictions on storage methods and locations. Therefore, we decided to sell everything in Hokkaido in 1kg bags, and it has been very well received by restaurants.

Who are supporting us?

A kelp wholesaler with a tradition of 75 years has developed a limited use of kelp from Hokkaido to provide an easy and healthy way to use kelp with a blend carefully selected from five major production areas.

About BtoB

New customer segment: We have established a system that can supply kelp from Hokkaido in units of 1 kg by production area, and provide flexible responses according to the application and budget, so that we can provide services from the customer's perspective with an emphasis on regional characteristics.

BtoC

Generation that has never experienced kelp (40~50s): A generation that is accustomed to stimulating flavors and has little understanding of traditional Japan umami and healthy ingredients.

Parenting: A generation that can't cook time-consuming foods, but wants their children to eat healthy and safe food Thailand

Kelp Revolution Upward Tailoring: A product that makes it easy to make real kelp by simply soaking kelp cut into 1mm pieces in water. It lasts for up to a week in the refrigerator and improves the taste by simply using it as a substitute for cooking water.

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Pay for purchases by invoice. Payment via credit card is also accepted.

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Tenma Osaka Kombu

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Tenma Osaka Kombu

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About the brand

More about the Brand Owner

喜多條清光

キタジョウ キヨミツ

Learn more about this brand

What are we doing?

Commitment to the product

Who are supporting us?

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Frequently Asked Questions

キタジョウ　キヨミツ