Tenyasu Kombu is a traditional Japanese preparation of kombu seaweed, made by Tenyasu Honten in Tokyo’s Tsukuda district. It belongs to the tsukudani category of foods simmered in seasoned soy sauce and is one of the signature products of this house, founded in 1837.

It is made from high-quality kombu seaweed from Hokkaido, simmered in a sauce that gives it a distinctive sweet and salty flavor. A defining feature of Tenyasu’s production is its base sauce, tare, which has been replenished and passed down since the house’s founding, retaining the flavors of the ingredients cooked in it.

It has a pronounced sweet and salty profile, complemented by the natural umami of kombu seaweed. It can be served in small portions alongside steamed rice or used as an accompaniment to simple Japanese meals.