4 Classic Types of Japanese Seaweed Snacks

Unlike many other countries, Japan has a culture of using seaweed as a main ingredient for dishes and snacks. Typical examples of such edible seaweed that we Japanese commonly have in daily life include wakame, kombu (kelp), nori (laver), mozuku, and mekabu.

4 Classic Types of Japanese Seaweed Snacks

When I think of Japanese seaweed snacks available in the snack and candy section of supermarkets in Japan, what come to mind are 4 classic seaweed snacks that have been widely enjoyed in Japan since a long time ago. Today, I want to introduce them.

Noriten (のり天)

The name of the Japanese seaweed snack, “Noriten (のり天)” can be divided into 2 words, “Nori” meaning seaweed laver and “Ten” standing for “Tempura (天ぷら)“. Hence, Noriten is a seaweed snack made deep-frying laver coated in batter made with egg and flour. Noriten features a good aroma of seaweed laver and a crispy texture that comes from its Tempura coating.

Su-Kombu (酢こんぶ)

Su-Kombu (酢こんぶ) is a type of Japanese seaweed snack where soft kombu sheets are mainly flavored with vinegar as the Japanese word included in the snack name “Su (酢)” means vinegar. Specifically, the kombu sheet is typically coated with seasoning powder containing vinegar, sweeteners, and umami ingredients such as fish extract. Therefore, Su-Kombu is soft in texture and has an umami taste like a cross between vinegary and sweet.

Kuki Wakame (茎わかめ)

Kuki Wakame (茎わかめ) is the quintessential Japanese seaweed snack made of wakame seaweed. The Japanese word, “Kuki (茎)” means stem, and Kuki Wakame is made using the core part of wakame leaves. Therefore, this Japanese seaweed snack features a crunchy texture that makes the eater feel pleasant. Kuki Wakame is flavored with a vinegar sauce and has a nice taste balance between salty and vinegary.

Oshaburi Kombu (おしゃぶり昆布)

The first Japanese term included in the snack name, “Oshaburi (おしゃぶり)” means sucking on something. As you can imagine from the meaning and the photo, Oshaburi Kombu is quite hard and tough in texture in contrast to Su-kombu snacks and somewhat salty. However, thanks to the tough texture, you can savor the umami taste of this Japanese seaweed snack for some minutes sucking on it.

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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