[A Staple on the Dining Table: Salted Kombu]

An indispensable part of the Japanese dining table is kombu.

Rich in dietary fiber, iron, calcium, iodine, and other nutrients, kombu has long been a vital ingredient supporting the health of the Japanese people. Kombu contains glutamic acid, a key component responsible for the umami taste. Adding salt is said to further enhance this delicious flavor.

Salted kombu, now a staple on dining tables, is said to have been first sold by a marine products wholesaler in Osaka during the Meiji era. The development of maritime transport from the Edo to Meiji periods enabled the transport of marine products like kombu and herring from Hokkaido to Osaka via the Kitamaebune shipping route, known as the “Kombu Road.” This made Osaka a major center for kombu processing and fostered its unique dashi culture.

Shio-konbu is a type of tsukudani (simmered dish) made by boiling kombu and seasoning it with salt, soy sauce, sugar, etc. In contrast, shiofuki-konbu is further dried to create a surface effect known as “blowing the salt.” Nowadays, products coated with powdered salt or seasonings also seem to be called this. I've been calling them both "shio-konbu," but there's a slight difference.

Shio-konbu and shiofuki-konbu are versatile ingredients, perfect for topping hot rice, filling onigiri, mixing with vegetables, or tossing with pasta. Supermarkets carry a wide variety, and Kyoto, home to our showroom, boasts several long-established konbu shops. When visiting Kyoto, exploring these konbu shops and selecting souvenirs could be a delightful experience.

Showroom Information
https://www.shokunin.com/en/showroom/
Itsutsuji no Kombu
https://maps.app.goo.gl/QJ7GuqwCUZmWCVMw9

Reference
https://ja.wikipedia.org/wiki/塩昆布