{"product_id":"komi-white-kombu-shiroita-shaved-kelp-200g","title":"Kōmi, White Kombu (Shiroita), 200g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe shaved white kelp behind Osaka's pressed sushi.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eWhite kombu, or shiroita, is the pale, near-translucent sheet shaved from the core of premium kelp. It is the traditional finishing layer over battera and a quiet way to add gloss and umami to pressed work. One pack, 200g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e drapes over battera and pressed sushi as a glossy top sheet.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUmami:\u003c\/strong\u003e carries the deep savoury note of kombu without strong colour.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e works as wrap, garnish, or a delicate clear dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e thin sheets go a long way across a service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e lay over battera, the pressed mackerel sushi of Osaka.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWrap:\u003c\/strong\u003e soften and roll around pressed sushi or kombu rolls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e use as an edible wrap for cured fish or a canapé base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock:\u003c\/strong\u003e simmer gently below boiling for a clear, pale dashi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShiroita kombu (白板昆布, shiroita konbu, \"white board kelp\") is kelp softened, cured in vinegar and shaved into a fine sheet from the pale inner core. In Osaka it is the traditional cover for battera, the region's pressed mackerel sushi. The shaving leaves a translucent, faintly sweet sheet that sits flat over the rice. The white colour comes from the inner part of the frond, not from bleaching.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does white kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMilder than a dark cooking kombu. Clean and lightly sweet, with a gentle salinity from the vinegar cure and a soft umami that builds rather than hits. The texture turns supple once it meets warm rice, closer to a thin sheet than the firm dried fronds used for stock. As a top layer it adds gloss and a subtle marine note without colouring the fish beneath it.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShiroita kombu 白板昆布 (shaved white kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (kelp from Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTop sheet for battera and pressed sushi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between white kombu and regular kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRegular kombu is the thick, dark, dried frond used to draw a savoury stock. White kombu is shaved from the pale inner core, softened and cured, then sliced into thin translucent sheets. It is a finishing ingredient rather than a stock ingredient. You lay it over pressed sushi for gloss and a light umami, where a whole dried frond would be used to build dashi in the pot.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use shiroita kombu for battera?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003ePress your mackerel sushi in the mould as usual, then lay a sheet of shiroita kombu over the top of the fish before the final press or slice. The sheet softens against the sushi, sits flat, and gives the classic glossy Osaka finish. Trim the edges to the block. It needs no cooking; the vinegar cure has already softened it.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store white kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from direct light. Once opened, reseal tightly to stop the sheets drying out or picking up moisture. Kept dry and covered it holds well; if the sheets stiffen, a brief rest at room temperature returns their pliability before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":31162653638756,"sku":"S0044","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-568.jpg?v=1751462126","url":"https:\/\/www.sushisushi.co.uk\/products\/komi-white-kombu-shiroita-shaved-kelp-200g","provider":"SushiSushi","version":"1.0","type":"link"}