Kombu does two jobs in a Japanese kitchen: it makes dashi, and it gets eaten. Shio kombu — kelp simmered in soy and dried with salt — goes straight onto rice or into a bowl of cucumber.
We ship both direct from Japan: Fujicco shio kombu in the extra-large bag and the commercial-grade chopped version, plus dashi kombu for stock and tsukudani-style simmered kelp.
![海帶粉（海帶）50公克 [調味料]](http://foodcomecome.com/cdn/shop/files/FC00001003240209.jpg?v=1757557849&width=800)
![Choko 醬油昆佈白高湯 300ml [濃縮高湯]](http://foodcomecome.com/cdn/shop/files/FC00001003240197.jpg?v=1757557846&width=800)
![島屋特級日式昆布高湯，40公克 [顆粒狀高湯]](http://foodcomecome.com/cdn/shop/files/FC00001003220033.jpg?v=1756708042&width=800)
![光觀大結山芝麻海帶 [香松 31g]](http://foodcomecome.com/cdn/shop/files/FC00001007430061.jpg?v=1752658427&width=800)
![三寒壽司醋（昆布高湯）360ml [調味醋]](http://foodcomecome.com/cdn/shop/files/FC00001003240019.jpg?v=1752658454&width=800)
