Shiokombu is strips of kombu that have been boiled in soy sauce and other ingredients, dried and then cut into pieces. Shiokombu is often a prestige gift during formal gift-giving seasons in Japan.
In Japan, Shiokombu is often used as an accompaniament to rice. But more and more, chefs both in Japan and overseas are using shiokombu in a wide range of dishes, from omelettes to salads (check out our recipes).
At Matsumaeya, we create two varieties to suit different situations. The two varieties are namesd after their shape: Matsugae because it resembles a pine tree (matsu = Pine Tree) and Mijin because of the way it is cut (mijin =shredded).
