Our Story
Our story is deeply rooted in a legacy that began over 170 years ago, with Suzuko Kohama, the current Grand Matriarch of TSUKUSHIN. Born into a distinguished family within a lineage renowned for shaping Osaka’s kombu trade for generations, her family’s tradition became the foundation of what TSUKUSHIN would become.
In 1960, this legacy intertwined with the vision of our founder, Shin Kohama, who opened a shop in the Rokko area of Kobe, Japan. Originally from Awaji Island, the first-generation founder devoted himself to mastering the art of kombu production after apprenticing at a kombu firm in Osaka, owned by Suzuko’s family. It was during this time that he met Suzuko, whose expertise and passion matched his own. Together, they combined their strengths—Suzuko’s deep roots in the kombu trade and Shin’s dedication to craftsmanship—to create what is now TSUKUSHIN. The name “TSUKUSHIN” reflects their shared aspiration to produce "True Tsukudani" using the finest Makombu, a legacy symbolised by the character “真” (Shin/Ma, truth) in its name. Still today, Suzuko devotes her time at Rokko’s main store to honouring the rich heritage of kombu and ensuring its exceptional quality.
“My father believed in the importance of offering nothing less than authentic and high-quality Makombu to his customers. This belief forms the heart of everything we do at TSUKUSHIN. Even as challenges such as climate change and the scarcity of wild Makombu grow, we are determined to continue delivering the real taste of Makombu, while sharing its nutritional and cultural value with the world. It is my aspiration that through our products, more people will discover the remarkable potential of Makombu and kombu itself — both in enhancing culinary experiences and contributing to a sustainable future”
Tsukudani as a Way of Life
At the heart of our craft is the production of Tsukudani, a traditional Japanese delicacy made with dedication, care and pride. Guided by a philosophy of minimising waste, Tsukudani breathes new life into every part of the kombu, honouring both the ingredient and the environment. Each batch is crafted through meticulous, time-intensive handwork, as we believe true quality cannot be rushed or replicated by machines. Using the natural Makombu, we honour every step of the process with respect for the ingredients.
For us, Tsukudani is more than a product — it reflects who we are and the values we uphold. The depth of flavour in every piece expresses the care and effort we pour into its creation. We are honoured to be recognised as a trusted producer of Tsukudani made with natural Makombu, and we proudly continue this tradition with passion and commitment.
Bringing Kombu to the World
Within TSUKUSHIN, it was Yoko, our matriarch and the wife of our current president, who first envisioned taking Japan’s traditional kombu to the international stage. Deeply inspired by the harmony she saw between kombu and global cuisines, she was confident in its potential to enhance dishes far beyond Japan. Today, her vision is becoming a reality as kombu itself gains recognition and appreciation among chefs and culinary professionals worldwide.
At TSUKUSHIN, we believe in the power of kombu not only as a culinary ingredient but also as a means of connecting people with nature. We see this resource as a bridge connecting generations, families, and the planet, and we are dedicated to preserving it for the future.
