This exceptionally rare kombu is crafted from the core centre of dried kelp, meticulously shaved with a specialised *akita* blade until translucent. Renowned for its refined texture and subtle umami, it is traditionally used in pressed sushi and prized for its ability to impart both visual elegance and nuanced flavour.

How to Use

Lay over rice before steaming to infuse fragrant depth; soften and wrap around sushi rolls or pressed sushi like *battera*; use to make delicate kombu rolls, or simmer gently to create a unique, transparent dashi broth.

About Komi

Hand-selected by expert buyers, this pure white kombu reflects exceptional craftsmanship and sourcing—offering a rare ingredient sought after for its culinary finesse and elegance.

白昆布

Shiroita Kombu

Spec

• Prefecture: Hokkaido