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Description
Kōmi, White Kombu (Shiroita), 200gThe shaved white kelp behind Osaka's pressed sushi. White kombu, or shiroita, is the pale, near translucent sheet shaved from the core of premium kelp. It is the traditional finishing layer over battera and a quiet way to add gloss and umami to pressed work. One pack, 200g. More from the Kmi kombu range: ma kombu, A grade, classic kombu (1kg), 10 year aged white bay, 3 year aged black bay and salted shio kombu. Why Operators Choose This Finish: drapes
The shaved white kelp behind Osaka's pressed sushi.
White kombu, or shiroita, is the pale, near-translucent sheet shaved from the core of premium kelp. It is the traditional finishing layer over battera and a quiet way to add gloss and umami to pressed work. One pack, 200g.
More from the Kōmi kombu range: ma kombu, A grade, classic kombu (1kg), 10-year aged white bay, 3-year aged black bay and salted shio-kombu.
Why Operators Choose This
- Finish: drapes over battera and pressed sushi as a glossy top sheet.
- Umami: carries the deep savoury note of kombu without strong colour.
- Versatility: works as wrap, garnish, or a delicate clear dashi.
- Yield: thin sheets go a long way across a service.
How to Use
- Classic: lay over battera, the pressed mackerel sushi of Osaka.
- Wrap: soften and roll around pressed sushi or kombu rolls.
- Cross-cuisine: use as an edible wrap for cured fish or a canapé base.
- Stock: simmer gently below boiling for a clear, pale dashi.
Shiroita kombu (白板昆布, shiroita konbu, "white board kelp") is kelp softened, cured in vinegar and shaved into a fine sheet from the pale inner core. In Osaka it is the traditional cover for battera, the region's pressed mackerel sushi. The shaving leaves a translucent, faintly sweet sheet that sits flat over the rice. The white colour comes from the inner part of the frond, not from bleaching.
Learn more: Kombu Dashi (Kelp Stock)
What does white kombu taste like?
Milder than a dark cooking kombu. Clean and lightly sweet, with a gentle salinity from the vinegar cure and a soft umami that builds rather than hits. The texture turns supple once it meets warm rice, closer to a thin sheet than the firm dried fronds used for stock. As a top layer it adds gloss and a subtle marine note without colouring the fish beneath it.
| Type | Shiroita kombu 白板昆布 (shaved white kelp) |
| Brand | Kōmi |
| Origin | Japan (kelp from Hokkaido) |
| Net Weight | 200g |
| Best Used As | Top sheet for battera and pressed sushi |
What is the difference between white kombu and regular kombu?
Regular kombu is the thick, dark, dried frond used to draw a savoury stock. White kombu is shaved from the pale inner core, softened and cured, then sliced into thin translucent sheets. It is a finishing ingredient rather than a stock ingredient. You lay it over pressed sushi for gloss and a light umami, where a whole dried frond would be used to build dashi in the pot.
How do I use shiroita kombu for battera?
Press your mackerel sushi in the mould as usual, then lay a sheet of shiroita kombu over the top of the fish before the final press or slice. The sheet softens against the sushi, sits flat, and gives the classic glossy Osaka finish. Trim the edges to the block. It needs no cooking; the vinegar cure has already softened it.
How should I store white kombu?
Keep it sealed in a cool, dry place away from direct light. Once opened, reseal tightly to stop the sheets drying out or picking up moisture. Kept dry and covered it holds well; if the sheets stiffen, a brief rest at room temperature returns their pliability before use.
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