Ingredients : kombu seaweed, spirit vinegar, water from river Shimanto
Packaging : sachet of 20 leaves
keep dry away from heat and direct light
Origin : Kôchi, Japan
Shiroita kombu white seaweed leaf is a hand scraped kombu seaweed (oborokombu), harvested on Hokkaido island and macerated in spirit vinegar for a whole day.
It is the heart of the seaweed, rich in taste ( umami) and with a soft texture.
Cut into 14 x 5 cm rectangles, it is ideal for making "sushi battera" or pressed sushi. Pressed mackerel sushi is very popular in Osaka, the gourmet capital. The white seaweed cut in this way can be used to make mini mille-feuilles, by preventing the product placed in between the leaves from drying while retaining the freshness and diffusing the subtle kombu seaweed fragrance.
