Oshaburi Kombu: A Classic Japanese Kelp Seaweed Snack
Seaweed is an indispensable part of Japanese food culture, and here, Wakame and Kombu are representatives of such edible seaweed.
We often use Wakame in soups and salads, while Kombu or edible kelp is typically for soup stock or dashi.
In Japan, both come in snacks, and Kuki Wakame (茎わかめ) represents Wakame.
On the other hand, Nakano Miyako Kombu is the most iconic Kombu snack, and this Oshaburi Kombu (おしゃぶり昆布) is almost close to it.
Oshaburi Kombu (おしゃぶり昆布)
Nakano Oshaburi Kombu
Oshaburi Kombu has over 80 years of history and is now one of Japan’s most loved seaweed treats.
But what kind of snack is it?
Meaning of Oshaburi
In its name, Oshaburi (おしゃぶり) means to suck on something.
Oshaburi Kombu consists of dried kelp strips with a tough texture. So as you chew, it gets tender, and more umami comes.
The whitish things adhering to the surface are seasoning powder with a salty-sour Ume plum flavor.
vs. Nakano Miyako Kombu
These two videos show how Oshaburi Kombu differ from Nakano Miyako Kombu. The first one is Oshaburi Kombu.
And here is a video of Miyako Kombu for comparison
Ingredients/Nutrition Facts
Lastly, here are the specific ingredients and nutrition facts of the Nakano Oshaburi Kombu.
| Kombu (from Hokkaido), Processed Ume (Ume, Shiro liquid, Ume vinegar, Salt), Fermented seasoning, Protein hydrolysate, Katsuobushi bonito extract, Seasoning (amino acid), Sorbitol, Acidifier, Sweetener (Stevia), (Partially including soybean) |
Nutritional Values
| Calories | 28 kcal |
| Protein | 3.0 g |
| Fat | 0.4 g |
| Carbohydrates | 4.1 g |
| – Sugars | 1.9 g |
| – Dietary fiber | 2.2 g |
| Salt equivalents | 1.6 g |
| Calcium | 42 mg |
