Nakano Miyako Kombu: Classic Japanese Kelp Seaweed Snack

Seaweed is an indispensable part of Japanese cuisine, and in fact it is typically used in soup dishes and vegetable salads in Japan.

Especially, Wakame and Kombu are the edible seaweeds most familiar to us Japanese, and the edible kelp Kombu is often used to make soup stock “Dashi (出汁)”.

Not only that, but in Japan snack foods made with Kombu are widely enjoyed. Among those, what I introduce here, Nakano Miyako Kombu is a long time favorite of Japanese people.

Nakano Miyako Kombu

Nakano Miyako Kombu

The “Nakano Miyako Kombu (中野 都こんぶ)” kelp seaweed snack was introduced by “Nakano Bussan (中野物産)” in 1931 long before I was born.

Many Japanese can easily recognize the product from the red box with a classical design that has not been changed since I was a kid.

The package contains 15 thin sheets or so of Kombu seaweed snacks, which are wrapped in a translucent plastic wrapper.

Nakano Miyako Kombu Kelp Seaweed Snack

As you can see in the photo, the kelp sheet is coated with white flavoring particles, which is dubbed “Magical powder”, because in addition to being somewhat vinegary it has plenty of umami like sweetness, which makes the seaweed snack addictive.

In fact, when you put the snack in the mouth, the magical white powder dissolves quickly and you get some sour sweetness and lots of umami taste.

Unlike the classic kelp seaweed snack Oshaburi Kombu, the Miyako Kombu vinegared kelp is soft and tender in texture, so you can easily tear it into pieces.

I hear eating seaweed snacks is unique to Japan, so if you have a chance to visit Japan, it may be a good idea to buy the product Nakano Miyako Kombu as a souvenir or gift.

The classic kelp seaweed snack is one of the most beloved seaweed snacks in Japan, so it is available in many supermarkets around the country.


Nakano Miyako Kombu Ingredients

According to the ingredient list on the side of the red box, the kelp seaweed snack Nakano Miyako Kombu is made from kombu seaweed from Hokkaido and is flavored mainly with brewed vinegar, bonito extract, fermented seasoning, and sweeteners.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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