Tororo Kombu is one of many processed kombu product
There are many types of kombu (=kelp). Despite the fact that kombu is known to be rich in nutrients, many of us use it only for stock because we do not know exactly how else to use it in cooking.
Tororo-kombu, also known as shredded kombu, is one of many processed kombu products. It is made from giant kelp and/or Larninaria ochotensis known as “Rishiri-kombu.” Thinly sliced pieces of the kombu are pressed by laminating and cut against the grain into thin strips.
In the Hokuriku region, in particular, many varieties of tororo-kombu are available with different ingredients and/or processing methods. Tororo-kombu rice balls are consumed even to this day in many regional dishes.
Tororo kombu can be eaten as is as fluffy, soft kombu by putting it in noodles and soup dishes. It can be eaten without cooking as a convenient topping for okonomiyaki or rice.
Tororo kombu contains abundant vitamins and minerals. It can be called a mysterious foodstuff because it enables effective ingestion of ingredients such as plant fibers used in weight-loss diets. Because it has been shredded into ultra-thin pieces, it is more easily absorbed and offers more dietary fiber than regular kombu. In addition, since it contains a lot of water-soluble plant fiber, it can provide a feeling of fullness even when consumed in small quantities.
This is an ideal ingredient when you want to indulge in a good, solid meal. The benefits of tororo kombu are not limited to dieters. It should be eaten proactively for its cosmetic effects and maintenance of health.
How to Cook Tororo Kombu
Baked Onigiri with Tororo kombu Recipe
Ingredients (Serves 2)
- 14 oz. tororo kombu
- 1/2 small green onion
- 1 tsp. sesame seeds
- 7 oz. cooked rice
- Soy sauce (as desired)
- 2 tsp. sesame oil
- Mix tororo kombu, onions, and sesame seeds into the rice, and shape into an onigiri. Pour soy sauce on both sides.
- Add sesame oil in a pan and bake the onigiri over medium heat.