Shiroita kombu

Shiroita-konbu is It is made by shaving kelp with a special blade called "akita" and using the center part of the kelp that has been shaved so much that it cannot be shaved anymore.
Only a little can be made from many kelp.
*The shavings are used to make "Oboro kombu.
It can be used for Oshi zushi(pressed sushi) such as saba-zushi (mackerel sushi). It helps prevent mackerel from drying out and spoiling, and the umami of the kelp softens the strength of the vinegar and improves the taste. The core of the kelp is made from Hokkaido kelp, so it does not have a fishy smell and is full of flavor.
Hokkaido kelp is used. No synthetic preservatives, synthetic coloring agents, synthetic fragrances, or chemical seasonings.

・Product Information
Ingredients; Kelp (Hokkaido), vinegar
Producing area; Hokkaido, Japan
Product Dimensions; 21.9 x 13.9 x 0.7 cm; 30 g

・Region

Shiroita kombu is made in Hokkaido prefecture in the Hokkaido region.