Producer: Ohashi Suisan
Prefecture: Hokkaido
Ingredients: Mitsuishi kelp from Hidaka, soy sauce, sugar, salt, brewed vinegar (includes wheat and soy)
Vegan, Dairy-free
Size: 25g
Storage: Room temperature or refrigerate after opening.
 

Shio konbu (salted kelp) is an essential part of Japanese cuisine and is found in almost every home in Japan. Thick dense edible kelp known as konbu is tough and difficult to digest on its own, and therefore must be cooked for a long time, drawing out its umami characteristics. To make shio konbu, strips of konbu are boiled in traditional Japanese flavors to soften them, then cut into bite sized pieces. It can then be used to add balanced salty yet sweet flavors to any dish. 

90% of Japan’s konbu is harvested in Hokkaido, where mineral-rich, ice cold water flowing down from Siberia provides a nutrient-dense environment for some of the world’s best konbu to grow. Each specific cultivation area produces a different tasting konbu based on the unique characteristics of the waters.

Mitsuishi konbu (also known as Hidaka konbu) can grown up to 7-23 ft tall and is thinner than other konbu. It has a blackish dark green color and is softer than other konbu, making it easier to boil. It has a clean, crisp umami-flavor that is excellent as a base for shio konbu. 

Since 1950, Ohashi Suisan has been making products with the motto of “Delicious for today and tomorrow”.
 

Suggested uses: Extremely versatile, use in onigiri (rice balls), on rice, in stir fries, pastas, salads, or omelets/scrambled eggs. Can also be chopped into sauces or dressings, used as a seasoning instead of salt, or added to any of your favorite dishes for an extra layer of umami.