Shio-Konbu is a traditional Japanese preserved food and condiment made from kombu (edible kelp).
Many kinds of Shio-Konbu are sold in Japanese market. You can easily find them at supermarkets.
Ingredients and Preparation: The kelp is typically cut into thin strips, then simmered in a seasoning liquid, which often includes soy sauce, salt (the “shio” part), sugar, and sometimes mirin or sake, until it becomes tender. It is then dried.
Flavor Profile: It has a strong, savory (umami), salty, and slightly sweet flavor. The process of simmering and drying intensifies the rich, oceanic umami of the kelp.
Culinary Uses: It is a very versatile ingredient, primarily used to boost umami in various dishes.
It is most commonly enjoyed as a topping for steamed rice or mixed into onigiri (rice balls).
It’s also used to season dishes like ochazuke (tea poured over rice), stir-fries, salads, pasta, and tamagoyaki (Japanese rolled omelette).
Essentially, it’s a small but powerful seasoning that adds a distinctive Japanese savory depth to a wide range of meals.