Fujicco, Salted Shredded Kombu, 28g
Kombu simmered in soy and dusted with salt, from Fujicco's oldest brand. A pinch seasons rice, salad or pasta in seconds.
Fujicco Shio Kombu is Japanese kombu cut into fine strips, simmered in soy sauce until soft and plump, then finished with salt so it dries into savoury, slightly chewy flakes. It is a seasoning and a topping in one: a pinch over hot rice or in an onigiri adds salt and deep kombu umami, and it melts into dressings, stir-fries and butter. Made in Japan from domestic kombu. 28g pack.
Why Chefs Choose This
- Umami and salt together: one ingredient seasons a dish and adds the savoury depth of kombu.
- Ready to use: no soaking or cooking; sprinkle it straight from the pack.
- Works far beyond rice: tosses through cabbage, cucumber, pasta and eggs to make quick side dishes.
- A long-standing original: Fujicco has made this shio kombu since 1966; it is the oldest brand in the company's range.
How to Use
- With rice: scatter over hot rice, mix into onigiri or ochazuke.
- Quick pickles: toss with sliced cabbage, cucumber or daikon and leave for ten minutes.
- Cooking: stir into fried rice, pasta with butter, scrambled eggs or stir-fried greens.
- Snacks and garnish: sprinkle over tofu, avocado toast or roast vegetables.
Shio kombu (塩昆布, salted kombu) is one of Japan's most familiar rice companions, a staple in onigiri and bento. Kombu (昆布) is the kelp at the base of Japanese dashi, rich in glutamate, the compound behind umami. Fujicco (フジッコ) was founded in Kobe in 1960 as a kombu processor, and its Fujikko shio kombu (ふじっ子), launched in 1966, is the oldest brand in its range. It is made at the company's Wadayama factory in Hyogo from Japanese kombu, simmered so the strips come out soft rather than hard.
Learn more: What is Kombu?
What does shio kombu taste like?
Salty and deeply savoury first, with the clean, sea-mineral umami of kombu, then a faint sweetness from the soy it was simmered in. The strips are soft and slightly chewy, with a light coating of salt. On hot rice it softens further and releases its flavour into the grains. Used as a seasoning it tastes less of seaweed than you might expect and more like a rounder, deeper salt.
Product Details
| Type | Shio kombu (塩昆布), salted, seasoned shredded kelp |
| Brand | Fujicco (フジッコ), founded 1960, Kobe |
| Kombu | Japanese kombu, cut into fine strips and simmered in soy |
| Made At | Wadayama factory, Hyogo Prefecture, Japan |
| Weight and Format | 28g pack |
| Storage | Cool, dry place; reseal after opening |
| Best Used As | Rice topping, onigiri filling and all-purpose seasoning |
What is shio kombu used for?
Mainly as a topping and seasoning. In Japan it goes on or in rice: over a bowl of hot rice, inside onigiri, in ochazuke. It is also a quick way to season vegetables, such as cabbage or cucumber tossed with shio kombu and sesame oil, and it works in pasta, fried rice, eggs and dressings.
Is it the same as dried kombu for dashi?
No. Dashi kombu is a large dried sheet that is steeped in water to make stock and then removed. Shio kombu is already cut, seasoned and cooked, and is eaten as it is. You can add it to a soup for flavour, but it is not a replacement for dashi kombu.
How should I store it?
Keep the unopened pack in a cool, dry place. Once opened, reseal it tightly or move it to an airtight container so it does not absorb moisture, and use it within a few weeks. Check the best-before date on the pack.
SKU : S0043