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President's Message

President KURAKON Foods Corporation
President & Chief Executive Officer Keiji Dempo

Japanese food is highly regarded all over the world, especially in Europe and the United States. The attraction of Japanese food lies not only in its beautiful appearance but also in its delicate taste and nutrition.

When talking about Japanese food, the essential ingredient that you must always consider is kombu kelp. The relationship between the Japanese people and kombu kelp began more than one thousand years ago. The reason Japanese people have loved it for such a long time is because of its unique flavor [or taste], called Umami (savoriness).

There are five basic tastes: sweet, sour, salty, bitter, and Umami (savoriness). Umami is found in kombu kelp, which gives Japanese food its essentially unique flavor.

Kombu kelp has contributed to Japanese food culture as an ingredient in soup stock and such foods as shio-kombu (salted, boiled kombu kelp) and in many other unique ways. We would like more people to become familiar with kombu kelp, in their everyday cooking, because it is excellent not only for its flavor, but also for its health benefits.

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