Sukonbu: Classic Vinegared Kelp Seaweed Snack

As you may know, seaweed is one of the indispensable parts of Japanese cuisine. Especially, wakame and kombu are species of edible seaweed often prepared in cooking in Japan.

For example, Japanese home cooks like to add wakame to miso soup and vegetable salads, while the edible kelp kombu is typically used to make “Dashi (出汁)” soup stock.

Regarding kombu, it also comes in the form of snacks, among which the quintessential is “Sukonbu (酢こんぶ)”.

What is Sukonbu (Su Kombu)?

Sukonbu (Su Kombu)

The name Sukonbu is composed of 2 words, “Su (酢)” meaning “vinegar” in Japanese and “Kombu (こんぶ)”. And Su Kombu is vinegared kelp in sheet form.

The snack is not that vinegary and characterized by the distinctive umami taste from white flavoring powder on the surface.

Nakano Miyako Kombu (中野 都こんぶ)

Since Sukonbu is a classic seaweed snack that has long been loved in Japan, it comes in several brands.

Among those, Nakano Miyako Kombu, released in 1931 by “Nakano Bussan (中野物産)”, is the quintessential Sukonbu snack that should be introduced.

In addition to brewed vinegar, Miyako Kombu is flavored with bonito extract, fermented seasoning, and sweeteners.

The white flavoring particles on the surface are called “Magical powder”, for it is slightly acidic and umami-rich, making eaters addicted.

Unlike “Oshaburi Kombu (おしゃぶり昆布)“, the texture of Miyako Kombu is tender so that you can easily tear the sheet using both hands.

Where to Buy

Nakano Miyako Kombu

Nakano Miyako Kombu is the most famous Sukonbu brand, so the kelp seaweed snack is available in most supermarkets in Japan.

Tomo

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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