100% Naturally Harvested.
The Upcycled Umami Co-star from Hokkaido.
Stardust Konbu is produced by Hirokazu Hoshi, a third-generation kelp fisherman based in Hiroo, Hokkaido.
It’s a 100% natural umami essence, finely milled from upcycled kelp.
Discover the innovation transforming the local legacy into new culinary possibilities.
Konbu, the Heart of Japanese Umami.
Konbu, an edible kelp, is a fundamental ingredient in Japanese cuisine and a key source of umami. Konbu stock, or dashi, has been used for centuries to enhance flavor in a wide range of dishes.
Historically, kelp was offered in sacred rituals and also traded as a valuable commodity, reflecting its cultural and economic importance in Japan.
Today, approximately 95% of Japan’s kelp is produced in Hokkaido, where the natural environment supports its high quality.
Hiroo, Origin of the “Stardust”
A small coastal town in southern Hokkaido with over 250 years of kelp harvesting tradition.
Facing the Pacific Ocean, Hiroo sits where northern and southern currents meet. These nutrient-rich waters support kelp growth, along with a variety of seafood such as salmon, crab, and whelk.
From July to October, Hiroo harvests wild kelp using two distinct methods: boat harvesting, and Hiroi-konbu—casting “Makke” hooks from the shore to grab kelp naturally torn free by rough waves.
Hiroo’s kelp is 100% wild-harvested. It offers a rich flavor and releases umami quickly, making it well suited for a wide range of dishes—from clear broths to applications highlighting its tender texture and visual appeal.
Tradition in Harmony with the Sea
Sustainable Balance
In Hiroo, a significant share of the harvest comes from kelp naturally brought close to shore by waves.
The abundance of this kelp reflects that the harvest is in balance with natural regeneration.
This natural surplus stands as a clear expression of sustainability in Hiroo’s kelp harvesting.
Preserved Legacy
Harvested kelp is washed in local spring water and laid out to dry under the sun on traditional drying grounds made from a mixture of sea and river stones.
Sea stones retain heat and help speed up drying, while river stones reduce sticking.
By combining the two, an effective balance is created for efficient drying.
The techniques practiced for over 200 years are still alive here.
Stardust Konbu: Fine Umami Powder from the Ocean
Unlocking the Full Potential of Hiroo’s Kelp
Stardust Konbu is a 100% natural umami seasoning made from finely milled kelp.
- Upcycled Ingredient
Made from kelp offcuts below the standard length for whole products – typically thinner parts that naturally release umami more readily. - Faster Umami Release
Carefully calibrated particle size releases glutamic acid, the key component of umami, 2 to 4 times faster than traditional larger cuts. - Pure, Single Ingredient
100% natural with no additives. It retains the inherent minerals and dietary fiber of wild kelp, supporting a well-balanced diet.
Versatile Application Across Culinary Styles
Stardust Konbu is designed for ease and versatility.
It can be sprinkled, blended, kneaded, or infused into a wide range of applications.
As a 100% natural, single-ingredient umami enhancer, it enriches everything from soups, sauces, and spreads to cheese and even confections.
Discover and Connect with Stardust.
Hirokazu Hoshi
Lead Producer & Fisherman, Hoshi Fishery
Industry Mentor, Tokyo Univ. of Marine Sci. & Tech.
A third-generation fisherman who respects tradition while actively embracing new challenges. As an Industry Mentor at the Tokyo University of Marine Science and Technology, he connects young generations to the Hiroo local community, bringing new energy to nurture the future of the town.
His innovative spirit led to the creation of “Stardust Konbu,” upcycling kelp offcuts into a unique umami sprinkle. With a calcurated particle size, it accelerates umami extraction and offers greater versatility than traditional cuts. This innovation was nationally awarded and has been unlocking new culinary possibilities.