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Description
Kōmi, Salted Kombu (Shio-Kombu), Additive-Free, 50gShredded salted kelp, ready to lift a bowl of rice. Shio kombu is Hokkaido kelp simmered in soy and salt, then shredded and dried into soft, intensely savoury strands. This one is additive free, so the deep, sweet umami of the kelp carries the flavour rather than seasoning. Ready to eat, straight from the pack. 50g. More from the Kmi kombu range: white kombu, ma kombu, A grade, classic kombu (1kg), 10 year aged white bay and 3 year aged black bay. Why
Shredded salted kelp, ready to lift a bowl of rice.
Shio-kombu is Hokkaido kelp simmered in soy and salt, then shredded and dried into soft, intensely savoury strands. This one is additive-free, so the deep, sweet umami of the kelp carries the flavour rather than seasoning. Ready to eat, straight from the pack. 50g.
More from the Kōmi kombu range: white kombu, ma kombu, A grade, classic kombu (1kg), 10-year aged white bay and 3-year aged black bay.
Why Operators Choose This
- Additive-free: no MSG or preservatives, just kelp, soy and salt.
- Intensity: a little carries deep umami across a whole dish.
- Ready to use: no prep, scatter straight from the pack.
- Hokkaido kelp: made from high-grade northern ma-kombu.
How to Use
- Classic: top ochazuke, green tea poured over rice.
- Onigiri: fold through warm rice for seasoned rice balls.
- Salad: toss with cabbage, cucumber and sesame oil for an izakaya-style side.
- Cross-cuisine: stir into pasta, butter or scrambled eggs for instant umami.
Shio-kombu (塩昆布, salt kelp) is kombu cut into fine strips and simmered slowly in soy sauce and salt until it soaks up the seasoning, then dried. It is a tsukudani-style preserve, made to keep and to season. The kelp here is ma-kombu (真昆布, true kelp) from Hokkaido, regarded as the highest grade and the source of the clearest, sweetest umami. Additive-free, or mutenka (無添加), means nothing is added beyond the kelp and its seasoning.
Learn more: How To Make Onigiri Rice Balls
What does shio-kombu taste like?
Concentrated and deeply savoury, with a salty hit up front and a long, sweet umami 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. Additive-free, the flavour reads as pure kelp rather than seasoning powder.
| Type | Shio-kombu 塩昆布 (salted kelp) |
| Brand | Kōmi |
| Key Feature | Additive-free (mutenka) |
| Origin | Japan (Hokkaido kelp) |
| Net Weight | 50g |
| Best Used As | Umami topping for rice 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 soy and salt, shredded soft and made to be eaten as it is. One is a stock ingredient, 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-umami 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 pack tightly and keep it in a cool, dry place away from direct light; refrigerate once opened for the best texture. The salt makes it a stable preserve, but 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 over time.
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