Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.

According to one theory, "kombu" has been consumed in Japan for over 2,000 years. 10:34. It was a valuable commodity shipped to Kyoto, Osaka and other parts of Japan, 10:39.

Kombu is known for its impressive nutritional value, with over 20 times the minerals of milk, approximately 7 times the calcium, ... Listen to SBS Japanese Audio on Tue, ...

It featured premium kombu, melons, persimmons and strawberries from Japan. Nearly 20 chefs, mostly from Michelin-starred restaurants in the area, tried dishes of simmered salmon kombu rolls, "udon" ...