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๐ฟ Elevate your kitchen game with the umami secret of Japan!
CAIKEZI Hokkaido Dried Kelp (3 oz) is premium Rishiri Kombu harvested from Japanโs northern coasts, prized for its thick texture and rich umami flavor. Ideal for making authentic Japanese dashi stock quickly, it enhances soups, stews, and rice dishes with a deep, savory profile. Highly rated and favored by culinary enthusiasts, this kelp is your gateway to mastering traditional Japanese flavors at home.
| ASIN | B06XPFC1BW |
| ASIN | B06XPFC1BW |
| Best Sellers Rank | #45,559 in Grocery ( See Top 100 in Grocery ) #46 in Dried Seaweed & Nori |
| Brand Name | CAIKEZI |
| Container Type | Pouch |
| Customer Reviews | 4.5 4.5 out of 5 stars (317) |
| Customer reviews | 4.5 4.5 out of 5 stars (317) |
| Flavor | Umami |
| Is Discontinued By Manufacturer | No |
| Item Form | Dry |
| Item Package Weight | 0.12 Kilograms |
| Item Volume | 2 Pints |
| Item Weight | 85 g |
| Manufacturer reference | Eaasok |
| Number of Items | 1 |
| Package Dimensions | 36.5 x 16.31 x 2.39 cm; 85.05 g |
| Part Number | Eaasok |
| Unit Count | 85.05 Grams |
L**E
I recently tried out it and it's incredible! It's the secret ingredient behind that rich, umami flavor in Japanese cuisine. This kelp stock is seriously a game-changer for making authentic Japanese dishesโit adds so much depth of flavor with just a small quantity. Plus, knowing it's Kyoto's preferred taste gives me confidence in its quality. I love using it as the base for my soups and stews, but it's also great for adding flavor to rice or even making your own sushi rice. With 3 oz in the pack, it lasts a while too. If you're a fan of Japanese cooking or just want to elevate your homemade dishes, I definitely recommend giving this dried kelp a try!
F**E
This is good quality for ordering online and better than what our little local asian market is able to provide.
A**I
Made one of the best dashi brothes with this Kelp. I highly recommend it. Unami is off the charts. ๐ฅฐ
M**M
Good quality kombu.
A**R
I like making my own miso soup from scratch and using kelp for udon and other Japanese dishes. This is high-quality beautiful flavor, and will last for definitely more than two years.
Trustpilot
1 month ago
4 days ago