Kombu-Pan: Toyama’s Specialty Kelp Seaweed Bread

Just a while ago when I was watching TV, eating dinner, local specialty foods of Toyama Prefecture were introduced on a program, among which there was a thing that I have never heard of before. 

Seaweed Bread Kombu-Pan

Kombu Pan Seaweed Bread from ToyamaImage: takaoka-konbu.com

That was seaweed bread made with locally made rice flour and kombu or edible kelp from Japan’s largest and northernmost prefecture Hokkaido, and it was called “Kombu-Pan (昆布パン)”, literally kombu (kelp) bread.

I live in Niigata Prefecture adjoining Toyama to which I have been many times, but I never even heard of the name of the bread, not to mention that I have never eaten seaweed bread in my life.

The kelp seaweed bread Kombu-Pan is produced by “Sawaya Shokuhin (さわや食品)” located in Imizu City and now seems to be widely loved by the locals of Toyama.

According to some online sources, the triangular white bread is soft and not only contains shredded kelp but even contains apple juice, so when munching on the bread, kombu’s umami and apple’s sweetness seem to come over at the same time.

Since the seaweed bread Kombu-Pan is not available online, next time I visit Toyama, I just give it a try and want to know what it exactly tastes like. By the way, Kombu-Pan is sold at 162 yen (about 1.6 USD) or so.


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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