Kōmi, Salted Kombu (Shio-Kombu), Additive-Free, 50g
Shredded salted kelp, ready to lift a bowl of rice.
塩昆布 (shio-kombu, salted kelp) made from Hokkaido kombu (北海道産昆布) and marked 無添加 (mutenka, additive-free) on the pack. Fine, soft strands of seasoned kelp, made to be eaten as they are. The pack names its classic use, お茶漬 (ochazuke). 50g pouch.
More from the Kōmi kombu range: White Kombu (200g), Ma Kombu, A Grade (500g) and 3-Year Aged Black Bay Ma Kombu (50g).
Why Chefs Choose This
- Additive-free: marked 無添加 (mutenka) on the pack.
- Intensity: a pinch carries deep savouriness across a whole dish.
- Ready to use: no prep; scatter straight from the pouch.
- Hokkaido kelp: made from kombu from Hokkaido, as the pack states.
How to Use
- Ochazuke: the use on the pack: scatter over rice and pour over hot green tea or dashi.
- Onigiri: fold through warm rice for seasoned rice balls.
- Quick salad: massage into sliced cabbage or cucumber with sesame oil for an izakaya-style side.
- Beyond Japan: stir into pasta, butter or scrambled eggs for instant depth.
Shio-kombu (塩昆布, salt kelp) is kombu cut into fine strips, cooked down in a soy-based seasoning and dried, often finished with a dusting of salt. It belongs to the tsukudani family of Japanese preserves, made to keep and to season. In Japanese homes it lives next to the rice cooker: a pinch on ochazuke (お茶漬, rice with tea poured over), folded into onigiri, or rubbed into raw cabbage as a quick pickle. Additive-free, mutenka (無添加), is how the pack describes this one.
Learn more: What is Kombu?
What does shio-kombu taste like?
Concentrated and deeply savoury, with a salty hit up front and a long, sweet savouriness behind it. The strands are soft and slightly chewy, not crisp, closer to a soft jerky than a dried sheet. A pinch is enough; it seasons a bowl of plain rice on its own and adds salt, depth and a marine note to anything it touches.
| Type | Shio-kombu 塩昆布 (salted kelp) |
| Brand | Kōmi |
| Key Feature | Additive-free (無添加, mutenka) |
| Origin | Japan (Hokkaido kombu) |
| Net Weight / Format | 50g pouch |
| Best Used As | Savoury topping for rice, ochazuke and salads |
What is the difference between shio-kombu and dashi kombu?
Dashi kombu is a whole dried frond used to draw a stock, then usually removed. Shio-kombu is kombu already cooked in seasoning, shredded soft and made to be eaten as it is. One is a stock base, the other a finished seasoning and topping. You would not steep shio-kombu for dashi, and you would not scatter raw dashi kombu over rice; they do different jobs.
How do I use shio-kombu?
Use it sparingly, as a seasoning rather than a vegetable. Fold a pinch through warm rice for onigiri, top ochazuke, or massage it into thinly sliced cabbage or cucumber for a quick salt-and-savoury salad. Beyond the Japanese table it lifts pasta, risotto, butter and eggs. Because it is already salty, season the rest of the dish lightly and let the shio-kombu do the work.
How should I store shio-kombu after opening?
Reseal the pouch tightly and keep it in a cool, dry place away from direct light, following the storage guidance on the label. Moisture is the enemy, so use a dry spoon and press out the air when you reseal. Kept dry, the strands stay soft and the flavour holds well until the best-before date.
SKU : S1298