Shiroita kelp, or white kombu is a rare type of kombu that can only be obtained in small quantities. Shiroita kombu refers to the core center of kombu which has been carefully shaved. It is made by carving kombu with a special knife called an "akita", and when the center of the kombu has been shaved to the point where it can no longer be shaved, it essentially becomes shiroita kombu.
This unique type of kombu is used to make Kochi prefecture's famous dish, inakazushi, which is a local type of sushi to the prefecture. Sushi chef's around Japan also seek after this special kelp for making mackerel sushi, as shiroita kombu pairs extremely well with mackerel.
Each piece of shiroita kelp has been hand carved by craftsmen from southern Hokkaido to bring you this unique and rare kombu.
While you can use it for making sushi at home, you can also use it for cooking rice or making kombu seaweed rolls.
Here are some recommended usages for Shiroita kelp:
- Place a piece of shiroita kombu over rice before steaming in your rice cooker to make some insanely fragrant rice.
- Soften the kombu and make kombu rolls.
- Use the kombu for making sushi rolls.
- Make a unique dashi soup stock with shiroita kombu.
- Net contents: 2 pieces, about 15g
- Made in Japan