This sansho kombu (kelp with sansho pepper) is made using 100% rare, natural kombu seaweed, and finished with a generous amount of sansho pepper powder and sansho pepper berries (both domestically produced) for added flavor.
Natural kombu seaweed is slowly simmered in soy sauce, then dried and cut into 1mm thin pine needle-like strips. The flavor is mellowed by hand-rubbing during the cutting process.Enjiro Coated with finely ground, specially made salt and sansho pepper.
The umami and sweetness of natural kelp, coated on the surfaceEnjiro The perfect balance of salt and sansho pepper flavors satisfies both the taste and smell.

Master of Salt × Master of Kelp

Two master craftsmen who were destined to meet.
Master of salt productionEnjiro I met them at Co., Ltd.Naniwa Kombu Keiichi Kohama, the president of the company. When it comes to talking about kelp and dashi (broth), no one can surpass him; he is a true master of kelp.
"There was a product that I hadn't been able to complete,Enjiro "I thought that if I used Mr. Kohama's salt, it might be perfect," said President Kohama. President Kohama says he was surprised when the finely powdered salt, specially prepared for salted kelp, arrived.
Salted kelp can only be coated with finely powdered salt, not regular salt. That's whyEnjiro I suggested, "If you send me your salt, I'll use a grinder to make it into a fine powder for use," but they replied, "If I use a machine, the taste of the salt will change, so I'll send you some that I've finished by hand."Enjiro .
Afterwards, when the finely powdered salt, which had been finished entirely by hand, arrived, President Kohama was reportedly surprised, saying, "Is it really possible to make such a fine powder by hand?"

The only ingredients used to make salted kelp are salt, kelp, and soy sauce. No additives are used whatsoever.
That's why we were so particular about the materials we used.
We use only the highest grade (Grade 1) of rare, natural kombu seaweed from southern Hokkaido, which is becoming increasingly difficult to obtain each year.
For soy sauce, use tamari soy sauce, which contains many umami components.
Salt is,Enjiro We used a specially made product prepared for salted kelp.

First, the kelp is simmered in soy sauce. Next, it is dried, cut into thin strips, and then shredded by hand.
Then, it is dried further, and finally, salt is added to complete the salted kelp.
Although the process may seem simple at first glance, we spare no effort in every step, focusing solely on creating a delicious product.
For example, consider the drying process. Drying at high temperatures would speed up the process, but it would have the disadvantage of making the kelp hard. To ensure a plump, thick texture, it is dried slowly at a constant temperature.

It's great on top of rice, or as a filling for rice balls. It goes well with rice, of course, but it's also a versatile ingredient that can be used as a condiment for pasta or stir-fries, or as a topping for salads.

Also, I wanted to create a product like a dashi soup that could be enjoyed simply by adding hot water, but I was having trouble completing it.
However, the mild saltiness brings out the full flavor of the ingredients.Enjiro I was able to finish it with salt.
The salted seaweed is also completely additive-free. It's made using only dashi stock, seaweed, soy sauce, and salt.
Add soy sauce and salt to a broth made from a combination of kombu seaweed and bonito flakes, then add seaweed to the broth. The seaweed absorbs the rich broth, resulting in a flavorful salted seaweed dish.

Our commitment to salt making

Most of the salt distributed in Japan is produced by filtering seawater with machinery and then boiling it in a pot to evaporate it.
Enjiro This salt is called completely sun-dried salt, and it is made using only the natural power of sunlight and sea breeze, but there are differences in how sun-dried salt is made.
A common method is to use a citrus harvesting tower.
A citrus harvesting tower is a tower several meters tall with a mesh net stretched around its interior.
Seawater is pumped up and released towards the tower. The released seawater then flows down a net, gradually evaporating as it falls, exposed to the sun and sea breeze. Repeating this process creates a highly concentrated brine, from which sun-dried salt is mostly produced.
Enjiro There are also salt extraction towers at the salt production plant,Enjiro They mostly produce salt without using a salt-making tower.

The reason is that the more steps are added to prioritize efficiency in salt production, the more impurities are added and the more nutrients contained in the seawater are lost. While salt can be produced in about 1-2 months using a salt-making tower,Enjiro If only sunlight and sea breeze are used, it will take at least three months.
Every day without fail, every 1 to 1.5 hours, we gently stir the seawater in the wooden boxes inside the greenhouse by hand.
It was as if they were gently stroking their newborn child.
Enjiro The salt is from seawater andEnjiro These are honest children who grew up with only love.