Our Commitment to Zero Waste

We are committed to maximising the potential of Makombu and working towards a zero-waste future. Although premium-grade kombu is often used in fine dining establishments as the foundation for first-brew dashi, it is commonly discarded after use.
To address this, we have taken the initiative to cover shipping costs and collect used Makombu from our clients. This reclaimed kombu, of the highest quality, is transformed into products within our SDGs series of Tsukudani, offered at more accessible price points. In doing so, we ensure that the unique flavours and nutrients of Makombu are not wasted but instead provide fresh value to a broader audience.
This initiative achieves three key objectives: reducing industrial waste, making full use of the remaining nutrients and flavours in kombu, and delivering cost benefits to our customers. Additionally, kombu that cannot be processed into food is repurposed as agricultural fertiliser, supporting sustainable farming practices. At a time when natural kombu harvests are in decline, our efforts aim to preserve this precious resource while protecting the environment and honouring the rich traditions of kombu culture.
Our commitment to zero waste reflects our mission to cherish limited resources and explore sustainable solutions for the future. While it may seem a small step, we believe it is a significant stride towards creating a more sustainable world for generations to come.

Engaging with Local Communities

We actively cultivate connections with local communities, focusing on activities that promote healthy eating and appreciation for traditional foods. Free educational initiatives, such as food education sessions for parents and children in nurseries and kindergartens, encourage understanding of the cultural and nutritional value of kombu. Additionally, we welcome school visits to our production facilities, giving children the opportunity to see firsthand how this traditional Japanese ingredient is carefully processed.
From primary schools to universities, we organise complimentary seminars and workshops to share knowledge and inspire interest in traditional Japanese ingredients like kombu. Recently, we collaborated with university students on a hands-on project to create new kombu-based products, blending innovation with an appreciation for sustainable food resources. In schools, we provide kombu at no cost for school meals, helping to make this nutritious ingredient a natural part of everyday eating habits.
These initiatives are designed not only to preserve and share kombu culture with future generations but also to strengthen bonds within the community. By promoting a deeper understanding of the importance of natural ingredients, we aim to create opportunities that benefit everyone. With the steadfast support and encouragement of local residents, we remain dedicated to fostering meaningful community engagement.

Protecting the Oceans and for the Next Generation

Kombu harvesting is not only the cornerstone of our business but also deeply connected to the health of the world’s oceans. To protect the seas for future generations, we engage directly with fishermen in Hokkaido each year, gaining insights into their on-the-ground experiences while offering training and opportunities to enhance their skills. Additionally, we organise kombu study tours for esteemed chefs and culinary researchers, providing a deeper understanding of kombu’s significance and its role in sustainable practices.
Collaboration with researchers is another key focus. We work closely with Mr Hajime Yasui, former Dean of Hokkaido University’s Faculty of Fisheries Sciences and now Director of the Hokkaido Industrial Technology Centre, to examine kombu’s current status and future possibilities. These discussions guide our efforts as a company to contribute to environmental conservation.
Our president, Keiichi Kohama, serves as a board member of the Japan Kombu Association, working to promote kombu across the country. In this role, he emphasises the environmental benefits of kombu, particularly its capacity to reduce CO2 emissions, with the aim of raising global awareness and leaving a legacy of thriving marine resources for future generations.

Our initiatives are guided by a profound respect for nature and a steadfast commitment to passing on a thriving ocean ecosystem, ensuring kombu’s cultural and ecological significance endures.