Konbu kelp, an essential ingredient in Osaka cuisine and an integral component of Japanese food culture for millennia, is given pride of place at this one-of-a-kind museum run by the venerable Konbu Doi, a konbu specialist shop located next door.
On the first floor, visitors are treated to an exhibition of equipment used to harvest kelp in southern Hokkaido, where the highest-grade product originates from, along with a panel display describing the harvesting process and industry. You’ll get to learn about the difficulty of conserving natural kelp beds and forests, study the process of drying konbu and, of course, view some seriously lengthy specimens. Also highlighted is the relationship between the umami-packed ingredient and Osaka’s culinary culture, including how the kitamaebune trade route between Hokkaido and Osaka along the Sea of Japan coast developed in the Edo period (1603–1867), along with a primer on why konbu became so important for the city.
Stored on the second floor are specimens of natural and cultivated kelp from various parts of Hokkaido, categorised according to the year and region in which they were collected. And on the fourth floor you can participate in dashi-making workshops that’ll help you recreate authentic Osaka flavours at home. Note that the museum is open irregularly, so it’s best to call or email before visiting. On your way out, make sure to stop by Konbu Doi to pick up some high-grade konbu to bring back to your kitchen.