I suddenly went to Osaka and bought souvenirs. When I was a child, I often heard commercials for Oguraya Yamamoto on the radio. I think they were promoting "Ebisume" kelp. I bought a set of tsukudani for my neighbors and some salted kelp for my family. At the end of the year, I receive delicious foods from various places and end up eating oily foods that give me indigestion. However, the ochazuke made with this kelp was very gentle on my stomach, not too salty, and delicious. It truly lived up to its reputation. I would definitely buy it for myself again when I visit Osaka.

Stable gift items.

During my visit to Osaka in September 2016, I was finally able to visit the main store of Oguraya Yamamoto which I had been wanting to visit since my business trip in June. Unfortunately, they did not have the premium salted kelp "Ebisume" cut-off that I was looking for. They said they could prepare it if I had informed them in advance, but since I couldn't visit twice during my trip, I ended up buying the regular "Ebisume" instead. However, when I visited the Tokyu Toyoko store for the 551 pork buns event "Naniwa Umaimon Ichiba", I found their booth and they had the "Ebisume" cut-off available. I quickly purchased one, which was 90g for 1000 yen, compared to the regular 75g for 1400 yen, making it a good deal. When I opened it at home, I couldn't really tell the difference from the regular product. The rich and flavorful taste of the kelp was just as good. When you leave it on warm rice for a while, the rice absorbs the flavor of the kelp and becomes incredibly delicious. If you see it, I recommend buying it for home use. During my visit in June 2016, I had always wanted to visit the main store of Oguraya Yamamoto in the shopping district of Tenjinbashi, which is known as the holy land of salted kelp. This is where the renowned 1848-established store produces the high-quality Ebisume that I love. It was a bit of a surprise to find that the store was located in a rather ordinary building, unlike the historic wooden structures I had imagined. The store does not sell items by weight, which is uncommon nowadays even in Tokyo. It seemed like the main focus of the store was on management, administration, and online sales rather than retail. Despite this, the middle-aged man who assisted us was friendly and left a good impression. I purchased the Ebisume for about 1500 yen, Yūgiri for about 500 yen, and the Hanshin Tigers' vinegar kelp for around 700 yen, which I had never seen before. The vinegar kelp I tried in Osaka was delicious, with a luxurious taste that only Oguraya Yamamoto can achieve. The Ebisume I tried back in Tokyo was indeed delicious. I don't often buy such expensive salted kelp, so I plan to savor it. Now, I wonder which holy land I should visit next.

When my stepfather and mother came from Osaka, they brought a gift of six types of salted kelp in a wooden box-like container. I have only tried one type so far, and it is quite salty. Even when eaten on rice, it is very salty, so I tried making ochazuke (rice with tea poured over it). It was just right. No additional seasoning is needed. Just the salted kelp and tea alone provide more than enough flavor. I added a Kishu Nanko plum from Wakayama and Shizuoka wasabi, and it turned into an exquisite and luxurious ochazuke.

I received some kombu from Oguraya Yamamoto. Kombu is a staple on Japanese dining tables. While gifts often consist of sweets, receiving high-quality kombu is truly delightful. Thank you very much. It enhances the everyday rice dishes beautifully. Unlike snacks like Fu**ko, which have their own nostalgic charm, this kombu is of exceptional quality, refined, and expresses a sense of thoughtfulness. It made me deeply appreciate the refined aspect of Japanese cuisine. You only need a small amount per meal, so it's still waiting to be used. Can't wait to enjoy it with freshly cooked rice. Come on over and join me! (laughs)

I was planning to make this my 1,000th review, but I made a mistake. I was counting my revisits and mistakenly excluded this one. It's not something I'm used to doing. Anyway, let's move on. There's something I absolutely love even before starting my food blog. It's something that I can't resist and must see whenever I'm nearby. It's something I end up buying and eating. I've reviewed similar places before, such as Warabimochi from Fujinami, Shiro Maru from Ippudo, Carbonated Senbei from Arima Senbei Honpo, Saba Sushi from Kuchiki Asahiya, Cakes from Pierre Herme, and Bread from Joaan. However, this one is a big one that I haven't reviewed yet. I absolutely love this kelp in the photo. The specialty of this place is Ebi Sumi, but I'm not a big fan, probably because the kelp is too thick. Even the Yodo Ebi Su, which is a lower grade product, is still too thick for my liking. What I really love are the seasonal limited edition cut-offs. They are only available in August and December, and they are products that are born out of Japanese customs. During the same period, there are also cut-offs of Ebi Sumi, but I prefer the 500 yen cut-offs. I think the thickness of the kelp and the saltiness when paired with rice are just perfect. So, as August and December approach, I eagerly patrol the basement of Ginza Mitsukoshi. If Kokura Yamamoto had a store in the department store basement, I might be able to buy it there, but I always buy it at Ginza Mitsukoshi. I also like Fujicco's Fujikko Nishikombu and salted kelp, so in August and December, my house is filled with kelp. I think they are available in department stores in various regions, so please give them a try! December 31, 2012 (3.00)

I have been buying the tororo kombu from Oguraya Yamamoto for 8 years now. There are different types of tororo kombu available, but I always go for the white tororo kombu. It is labeled as "special selection" and you can really feel the high quality. It is an exclusive product from Oguraya Yamamoto. I remember talking to one of the staff members at Oguraya Yamamoto. They told me that tororo kombu can get burnt even under fluorescent light, so it should be stored in a dark place. Following their advice, I opened the bag of tororo kombu that I had just bought. It was truly white in color, with a very fine texture. I enjoy it on freshly cooked rice, udon, soup, or even just on tofu. Another favorite product from Oguraya Yamamoto is the Ramitoppu, which is priced around 800 yen. It is a dashi stock powder that is very convenient to use. You can simply dissolve it to make dashi for various dishes like simmered dishes or noodle broths. It has enough salt content to be used as a standalone seasoning. The white tororo kombu has a delicate texture that perfectly matches its name "white thread". The taste of the okazu kombu reflects the dedication to quality in the product. I appreciate the value of preserving the traditional method of making this kombu, which has been passed down through generations by the craftsmen with a long history.

Kokuraya Yamamoto's Ebisu Me Kirioshi Kokuraya Yamamoto's kombu has been a familiar presence since childhood. When it comes to kombu, it has to be Kokuraya! My parents love it so much. By the way, my favorite author since childhood is Yasuko Yamazaki. I was shocked when I found out that she is the daughter of Kokuraya Yamamoto! The combination of our beloved Kokuraya Yamamoto and my beloved Yasuko Yamazaki was truly surprising. Now, about Kokuraya Yamamoto's Ebisu Me Kirioshi. This product is available at the store on the first day of every other month. It is recommended for those who love Ebisu Me. Some department stores may accept reservations, but the supply has been inconsistent due to recent kombu shortages. However, if you visit the store on the first day of the even-numbered months (next time in October), you can definitely get it. This salted kombu, Kokuraya Yamamoto's main affordable product, is really delicious and highly recommended. It's perfect for making tea pickles or mixing with hot rice. You won't be able to go back to eating other kombu after trying this! Thank you for the meal.

[Overall Review] Located right in the middle of Honmachi and Shinsaibashi, in the bustling wholesale area of Funamachi where traditional wholesale merchants of textiles and dried goods are concentrated, is a specialty shop for kombu (kelp). This long-established store, founded in 1848, is known as the originator of salted kelp. They specialize in all things kombu-related (^_^) and are a giant in the world of kombu, with their products available in major department stores in Kansai such as Hankyu, Hanshin, Takashimaya, Keihan Department Store, Isetan, and Matsuya. Since 1949, their main product, Ebisume, and a variety of kombu-derived products have been a hit. Their products are filled with love for kombu. Kombu, the source of umami for the Japanese people. I believe that their products, which thoroughly explore the umami of kombu, are like works of art. [Personal Experience] There are many famous specialties in Osaka, but it can be difficult to choose a reasonably priced souvenir. The obvious choice would be pork buns, right? Unlike me, my parents have a lighter palate and prefer light flavors. After much consideration, I decided to purchase kombu this time. My destination was the main store of Oguraya Yamamoto in Funamachi. This long-established and super famous store, which is usually found in department stores in Kansai, has a modern building despite the traditional Japanese entrance. The store offers over 20 different kombu-related products, as well as items like shredded dried fish with Japanese pepper and kombu soy sauce. By incorporating ingredients such as shiitake mushrooms, Japanese pepper, and plums, kombu can be transformed into various processed products. Their liquid seasoning is a true umami seasoning (^_^) For souvenirs for my parents, I purchased a kombu assortment and also bought about three products for myself. I tried each of them at home later. - Ebisume: ¥1,620 This traditional product, a representative of Osaka, has been sold since 1949. It is a salted kelp made from the thick part of Hokkaido Dounan kombu. While salted kelp is generally associated with cheap snacks, this is a completely different product. It has a strong acidity and umami, with a sensual fragrance (^_^) The surface of the kelp looks like it has been sprinkled with powder, which is a lump of umami! It's incredibly delicious. - Shiitake Mushroom Salted Kombu: ¥1,080 This is also kombu, but it is thinly sliced and combined with shiitake mushrooms. The seasoning is softer than Ebisume. While Ebisume has a strong umami and acidity, this one has a gentle flavor that everyone can enjoy (^_^) Personally, I prefer Ebisume, but I think there are just as many people who prefer this one. This is also recommended. - Shredded Dried Fish with Japanese Pepper: ¥702 A simple and traditional product that combines shredded dried fish with Japanese pepper from Wakayama. The dried fish is slightly softer compared to Kyoto. The flavor of Japanese pepper is mild and supportive. The dried fish has the flavor and umami of kombu. This is incredibly delicious. When sprinkled on rice, you can keep eating endlessly. My recommendation is to stir-fry it with shiso leaves and sesame seeds to make fried rice. [Final Thoughts] I was impressed by how deep kombu can be. It truly lives up to its reputation as a long-established store representing Osaka (^_^) Although it may seem like a plain ingredient at first glance, it actually has a lot of potential. I believe that this wonderfulness should be experienced by everyone! Thank you for the delicious meal.

Received as a gift, this is a memo-like post.【October 2020】<Product Name>◆ Ebisume [Product Description]...... This is a premium salted kelp made with the thick part of Hokkaido's southern kelp using the traditional techniques of Oguraya Yamamoto. [Ingredients]...... Soy sauce (including wheat and soy), kelp, sugar, sake, seasonings (amino acids, etc.), sweeteners (licorice) When eaten as is, the punch of saltiness was surprisingly strong! It was a bit overwhelming for the salivary glands~ haha, but when I poured hot water and made kelp tea, it was delicious with just the right amount of saltiness. This thick salted kelp seems like it would be great to use as a broth for dishes like mixed rice or soup.

This is a gift I received (๑ᵔ ᵔ๑) "Ebisume" salted kelp. When I tried it as it is, it is not as salty as other salted kelp! It is thick and soft. It is delicious when eaten on freshly cooked rice. It looks delicious even when made into ochazuke. Thank you for the meal ☆

I received a summer kombu assortment (limited seasonal item) ☆ We divided it between two families, so we got the plum-filled and shirasoi at home ☆ I had never heard of it before, but it seems to be a famous store in Osaka for souvenirs and gifts ☆ The kombu I received has a drying agent inside the bag, so at first it's dry, but when you put it on warm rice, it becomes soft and feels just like fresh kombu ♡ It's really delicious ♡ With good rice and this, the rice goes down easily ☆ I would like to try other varieties if I have the chance ♫

I received some konbu (kelp) candy as a gift, which I have had before, but it's the first time I've received actual konbu. The candies are small, about the size of a tea cup, and easy to eat. They have a classic flavor and are definitely delicious. I haven't tried using them to make dashi (broth) yet, but they seem like they would be good for making miso soup or dashimaki tamago (rolled omelette with dashi). Overall, it's a great product.

On July 5, 2019, at 15:08, I purchased a limited-time wagashi called "Amanogawa" that I had requested to be reserved at Toraya Karyo in Shinjuku Isetan. I wandered around the tsukemono (pickled vegetables) corner, wondering if they had what I was looking for. The Tarot cards were a mix of the Major Arcana, Minor Arcana, and Mana Arcana, with the twins "Arurukan" being the jesters. I then thought about "Ebisume cut-off" from Oguraya Yamamoto, which is only sold at the store during New Year's and July. The store used to be located near my home in Ikebukuro Tobu Plaza, but it closed down due to recent renovations and changes in the department store basements. Nowadays, many stores in the department store basements focus on seasonal gifts and traditional items, causing a decline in more relaxed sales shops. Oguraya Yamamoto in Tobu also closed down due to the renovations, only selling some products on consignment at Tobu. However, Shinjuku Isetan still carries "Ebisume cut-off," which made me happy. I considered registering on "Tabelog" but since it's just a corner, I decided against it. "Ebisume" is delicious and affordable, making it a simple luxury for me. The "cut-off" version is a bit pricier, but I managed to buy two bags. On my way home, I thought it might be sold out soon, but I was happy to have made the purchase. Later that night, I received a scary call from an acquaintance, and I ended up giving one bag of "Ebisume cut-off" as a gift. It was a bit of a surprise, but it turned out fine.

This is a long-established salted kelp shop with its main store in Osaka's Funamachi. Their signature product is the super high-end "Ebisume," which costs 1,500 yen for 70g. However, my personal favorite is the "Yukiri" rare kelp delicacy. It is finely chopped kelp mixed with dried small fish, sesame seeds, and ginger-flavored sweet and savory simmered dish. It goes perfectly with rice and sake, and it's reasonably priced at around 500 yen for 100g. I used to buy it in bulk at a store in Shibuya, but they no longer offer it that way. When I visited the main store in Funamachi a year ago, they only sold it in pre-packaged bags. However, I was pleasantly surprised to find it being sold in bulk at a recent event at Tokyu Toyoko store. The shop staff mentioned that it had been 10 years since they last offered it that way. I bought 200g of Yukiri for 507 yen and 100g of Sansho Konbu for 432 yen. When I tried them at home, they tasted fresher compared to the pre-packaged ones I usually buy at Tokyu Plaza in Kamata. It seems like the flavor is more vibrant, possibly because they were freshly prepared and not stored in plastic bags. It reaffirmed my belief that for items like steak cuts, fresh ham, and simmered dishes, buying them in bulk rather than pre-packaged is the way to go.

When it comes to rice accompaniments in Kyoto, chirimen sansho or pickles are the standard choices, but in Osaka, it's all about kombu! I received a delightful gift recently. Here are the details and flavors: - Kombu Assortment - Kombu Assortment: includes katsuobushi kombu, shiraiso (finely shredded kombu), shiitake kombu, "mountain and sea" flavor, and "evening mist" set. - Katsuobushi Kombu: a finely shredded kombu and bonito flakes simmered in soy sauce with ginger! - Shiraiso: finely shredded seaweed that's perfect for ochazuke (rice with tea poured over it). - Shiitake Kombu: a delicious simmered dish with the umami of shiitake mushrooms. - Mountain and Sea Flavor: a simmered dish with shiitake mushrooms, wood ear mushrooms, and sansho pepper-flavored kombu! The crunchy texture and umami are amazing. - Evening Mist: a simmered dish with chirimen jako (tiny dried fish), ginger, finely shredded kombu, and sesame seeds. Overall review: I like shiraiso the best! But all of them are delicious. These slightly sweet kombu dishes are a specialty of Osaka. Even in the hot summer when your appetite is low, just having these can make rice taste delicious and easy to eat.

When it comes to Tokyo, you can't leave without buying "nori" and "katsuobushi", and when you go to Kansai, you can't leave without buying "shio kombu" and "okobusan". On November 17, 2016, during a trip to Kyoto, I made a final stop at "Isetan" to buy what was missing. First, I bought "hanbei fu" at "Hotokefu" including "jinjin fu" and "zen". Next to it was "Kokuraya Yamamoto". I saw a sale on "shio fuki kombu" 107g for 450 yen, a product I hadn't seen in Tokyo. I bought a bag as it was a sale exclusive to Isetan. This will definitely come in handy. Just mix sliced "sea bream sashimi" with shio fuki kombu, serve on a plate with shiso leaves and "benitade" on top, and add kabosu and wasabi on the side. This makes a great side dish. How much would this cost at a Kagurazaka restaurant? Well, it's delicious either way. Kokuraya Yamamoto offers great flavors.