Founded by Hango Okui in Meiji 4 (1871) in Tsuruga City, Fukui Prefecture. At this time, the Kitamaebune route, where a variety of goods were traded while making trips back and forth from Ezo (Hokkaido) to Kamigata (Kyoto), was the most prosperous. Furthermore, the Tsuruga Port was also crowded each and every day with boats fully loaded with a variety of products, including kombu.

Around the middle of the Meiji Period, with our second president Tatsunosuke, we obtained the “Goyoutashi” license from the Eiheiji Temple.
Around the same period, we also started conducting business with famous ryoteis in Kyoto, including Kitaoji Rosanjin’s Bishoku Club.

Currently, the fourth-generation president Takashi Okui inherited the company.  Even nowadays, many traditional handmade techniques have been passed down through generations and remain exactly the same. The most representative of these crafts is the hand processing of chrysanthemum kombu.
In recent years, we are taking on new challenges. In September, Heisei 18 (2006), Okui was the instructor for a lecture meeting held in Paris to promote the succession and expansion of the Japanese food culture, and our kombu products has been sold in Paris ever since then.





Okui Kaiseido official website
http://www.konbu.jp/