White Kombu Sheets, also known as Shiroita Kombu, are exceptionally thin sheets of seaweed made from the inner layer of kombu (kelp) from the Tsuruga region of Fukui, Japan. This particular kombu is shaved with extreme precision into wafer-thin sheets, resulting in a refined texture and a subtle, elegant umami flavour.
In Japanese cuisine, shiroita is traditionally used in the preparation of battera (pressed mackerel sushi), where it serves as a topping that covers the rice and fish. Due to its soft, transparent appearance and delicate flavour, it enhances both the presentation and the taste experience of the dish.
Today, this special kombu has found its way into modern gastronomy. Top chefs use it as a tasty garnish. When fried, shiroita becomes a light, crispy umami chip that is a refined addition to both visually and gustatory aspects of starters and amuse-bouches.
In addition to its culinary applications, White Kombu is also known for its high content of glutamate, the natural amino acid responsible for umami. This allows it to be used as a flavor enhancer in various applications without artificial additives. It is a beloved ingredient in Japanese haute cuisine for its versatility and pure flavor.
Shelf life and storage
White Kombu is a dried product and therefore naturally has a long shelf life. When stored properly – in a cool, dry and dark place, tightly sealed – the quality will remain for up to one to two years. Preferably store the kombu in the original packaging or in an airtight container to prevent it from absorbing moisture, which can affect the texture and taste.
After opening, it is recommended to use the product within six to twelve months for the best taste and texture. Please note: a slight white haze on the surface is completely normal. These are natural umami crystals (mannitol) and not mold. As long as the seaweed smells dry and shows no signs of spoilage, it remains safe to use.
