《About the Osaka Kombu Culture and Its Future》

《About the Osaka Kombu Culture and Its Future》
《About the Osaka Kombu Culture and Its Future》
《About the Osaka Kombu Culture and Its Future》
《About the Osaka Kombu Culture and Its Future》
《About the Osaka Kombu Culture and Its Future》
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The Future of Kombu Foretold by Konbu Doi, a Long-established Kombu Store in Osaka

Kombu has been used in many unique ways in Japan, and it is no exaggeration to say that kombu is essential for Japanese cuisine. The long-established kombu store, Konbu Doi, located on the Karahori Shopping Street in Tanimachi 6-chome, Osaka, has been in business for over 110 years selling kombu. We interviewed the fourth-generation owner, Mr. Jun’ichi Doi, about the history of kombu, the relationship between Osaka and kombu, and the critical issues that kombu faces today. In fact, the natural makombu yields have been declining since they reached a peak in 2014. We saw a drastic decline of 99% in some areas! As a key figure of the industry that has been affected by the recent climate change and marine pollution, Mr. Jun’ichi Doi will talk about how he perceives the situation and approaches the issue for a brighter future. The idea of a sustainable future is a concern for not only kombu stores, but also for other industries.

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Profile

Jun’ichi Doi

The fourth-generation owner of Konbu Doi, the long-established kombu store in Osaka. Doi actively engages with people from various industries and has appeared in many talk shows. In 2014, he published his first book, Osaka, Karahori, Konbu Doi: Recipes of the Doi Family and Stories about Kombu (PIA Corporation).

Movie by: Nobuyuki Mizutani(Jabalí Cinematógrafo)
Interviewed by: Takaki Matsumura

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