Miyako Kombu: Nakano’s Classic Kelp Seaweed Snack
Seaweed is an indispensable part of Japanese cuisine, commonly used in soup dishes and vegetable salads.
Among others, Wakame and Kombu are edible varieties most familiar to us Japanese, and we typically use the edible kelp Kombu to make soup stock or Dashi.
Kombu even comes in snack forms here in Japan, among which Nakano Miyako Kombu has long been a favorite of Japanese people.
Nakano Miyako Kombu
Miyako Kombu (都こんぶ) is a kelp seaweed snack from the Osaka, Sakai-based food maker Nakano Bussan (中野物産), first introduced in 1931, long before I was born.
Many Japanese people can instantly recognize the product from its red box with a classical design that has not changed for decades.
The package contains 15 (or so) thin sheets of vinegared kelp wrapped in a translucent plastic wrapper.
As you can see in the picture below, the Kombu sheet has a coating of white flavoring particles, dubbed magic powder or 魔法の粉.
The white particles have plenty of umami that feels like sweetness, making the snack addictive, and that is why it is called 魔法の粉.
The magic powder quickly dissolves when put in your mouth, bringing you a pleasant, sour-sweet sensation unlike any other.
Texture-wise, the kelp sheet of Miyako Kombu is tender compared to Oshaburi Kombu, and you can easily tear it up with your hands.
Because of its addicting taste, Nakano Miyako Kombu is now one of Japan’s most loved seaweed snacks, and it is definitely a must-try item for Japanese snack fans.
Ingredients/Nutrition Facts
| Kombu, Brewed vinegar, Katsuobushi bonito extract, Fermented seasoning, Protein hydrolysate, Seasoning (including Amino acid), Sorbitol, Acidifier, Sweetener (Stevia extract) (Partially including Soybean) |
Nutritional Values
| Calories | 26 kcal |
| Protein | 3.0 g |
| Fat | 0.1 g |
| Carbohydrates | 4.3 g |
| – Sugar | 2.3 g |
| – Dietary fiber | 2.0 g |
| Calcium | 41 mg |
| Salt Equivalents | 0.5 g |
(Reference Page: Nakano Bussan 都こんぶ )
