Sukonbu: Classic Vinegared Kelp Seaweed Snack

As you may know, seaweed is an indispensable part of Japanese cuisine, where Wakame and Kombu are edible species often prepared in the cooking.

For instance, home cooks in Japan like to add Wakame to miso soup and vegetable salads, while we typically use the edible kelp Kombu to make Dashi (出汁) soup stock.

Regarding Kombu, it also comes in various snack forms, among which the quintessential is Sukonbu (酢こんぶ).

What is Sukonbu (Su Kombu)?

Sukonbu is a food name composed of 2 words, Su (酢), meaning vinegar, and Kombu (こんぶ), or kelp. And Su Kombu is vinegared kelp in sheet form.

Despite using vinegar, the Japanese treat is not that sour, characterized by a distinctive umami taste from white flavoring particles on the surface.

Nakano Miyako Kombu (中野 都こんぶ)

Since Sukonbu is a seaweed snack that has long been a favorite among Japanese, it now comes in several varieties.

Among others, Miyako Kombu (都こんぶ), released in 1931 by Nakano Bussan (中野物産), is the representative brand that I should introduce here.

In addition to brewed vinegar, the maker flavor the kelp seaweed sheet of Miyako Kombu with bonito extract, fermented seasoning, and sweetener.

Because of its addictive umami-rich taste, the white flavoring powder on the surface has the nickname 魔法の粉, meaning magic powder, making eaters addicted.

Texture-wise, unlike Oshaburi Kombu (おしゃぶり昆布), Nakano Miyako Kombu is tender, so you can easily tear it up with your hands.

Ingredients/Nutrition Facts

Nakano Miyako Kombu is arguably Japan’s most famous Sukonbu brand, and the snack is available in most supermarkets.

For those who want to try it someday, here are the nutrition facts and the specific ingredients used in the kelp seaweed sheet.

Nutritional Values

(Reference Page: Nakano Bussan 都こんぶ )