A Venerable Shop, Featured in 'Oishinbo,' Celebrates 111 Years

The Kitamaebune ships, active during the Edo and Meiji periods, facilitated trade between Hokkaido and Honshu. Osaka, the starting and ending point for these voyages, naturally became a hub for Hokkaido's products. Among these, Kansai chefs took a particular interest in kombu. The culinary culture, centered around dashi prepared with unique methods, gradually spread throughout the region.



Konbu Doi, located in Osaka's Sorahori shopping street, marks its 111th anniversary this year. For over a century, the shop has specialized in premium Hokkaido 'ma-kombu' and a variety of kombu-based products.



In 'Doi Family Recipes and Kombu Stories,' the Doi family generously shares their everyday recipes, alongside those from restaurants that use Doi's kombu. The book features numerous easy-to-prepare dishes, ranging from basic Japanese cuisine using dashi to Italian and Vietnamese creations incorporating kombu.



Beyond recipes, the book offers detailed explanations of dashi's history and methods for preparing it for various dishes. A special lay-flat binding, opening to 180 degrees, is also a practical feature for cooking. We hope you'll experience the delicious nuances of dishes that transform with even slight adjustments to how dashi is used, through this book.