Hokkaido Shio-Kombu (2-pack)

Salt Seasoned Kelp from Hokkaido, Japan

Kelp or Kombu is used in various methods in Japanese cooking. It is used as a base for dashi, rehydrated, sliced and seasoned to be used in rice balls or other dishes, and in this case as a salted condiment or essential ingredient.

Free from chemical preservatives and MSG this Shio-Kombu comes from Hokkaido, the large northern island prefecture of Japan, renowned for its luxury kombu. 

How to use Shio-Kombu

Shio-Kombu is wonderfully versatile and will add a richness to anything you add it to. You can simply toss it with a salad, marinate raw cruciferous and root vegetables, add it to stir-fry or an omelet. 

Here is a very popular recipe for Shio-Kombu.

Cabbage Tossed with Shio-Kombu

Ingredients:
-Cabbage (several firm leaves)
-Hokkaido Shio Kombu (a generous pinch)
-Kuki Yamashichi Pure Sesame Oil (standard or dark roast depending on preference)
-Roasted Golden Sesame Seeds by Wadaman

Preparation:
-Tear the washed and dried cabbage leaves into bite sized pieces.
-Add a generous pinch of Hokkaido Shio-Kombu.
-Add enough Sesame Oil to lightly coat cabbage leaves.
-Toss together and finish with a pinch of roasted sesame seeds.

Pairs well with beer or your favorite refreshing beverage.

Mrs. Donabe's Recipe Suggestions

Shio-Kombu Carrot
Shio-Kombu Pork & Napa Cabbage Mille Feuille
Spinach and Daikon Porridge
Shio-Kombu & Japanese Sweet Potato Rice

• This item is a set of 2 packages
• Net weight (each package): 1.05 oz | 30 g
• Ingredients: Soy Sauce (water, soybeans, wheat, salt), Seaweed, Water, Fermented Seasoning (wheat, salt), Sugar, Salt, Yeast Extract
• Producer: Kitamae-Bune Bussan
• Origin: Japan

Usage & Care

• Store in a cool, dark place

Domestic Orders

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