Tororo Kombu Onigiri (Rice balls coated with shaved kelp)
A generous rice ball wrapped in fluffy tororo kombu
About Tororo Kombu Onigiri (Rice balls coated with shaved kelp)
Toyama Prefecture has Japan’s highest per-household spending on kombu, earning it a reputation as a kombu-loving region. One of the best-known kombu dishes is kombu onigiri. Among varieties of tororo kombu, “kuro tororo” is made by shaving only the outer surface of thick kombu and has a subtle tang. Onigiri coated with tororo kombu are delicious, with the kombu’s umami and aroma packed into every bite. They’re easy to make—just sprinkle the kombu over rice—yet taste wonderfully indulgent.
They’re sold at restaurants and roadside stations around the prefecture. Toyama supermarkets also offer a wide variety of tororo kombu suited to making onigiri.
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Regional cuisine of Toyama region
Japanese Cuisine - Bento & Onigiri
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