Oboro Kombu
Light and delicious "Oboro Kombu"

About Oboro Kombu

Oboro Kombu (おぼろ昆布) and Tororo Kombu are both types of processed kelp, but the key difference lies in how they are shaved.

Tororo Kombu is made by pressing multiple layers of kelp into a large block, then shaving it using a machine. This method allows for quick production, making Tororo Kombu more commonly available.

On the other hand, Oboro Kombu is made by meticulously shaving a single sheet of kelp by hand, creating broad, thin slices. Skilled artisans perform this delicate process, achieving an impressive thinness of just 0.01mm. The slimy texture and rich umami flavor of kelp come from alginic acid and glutamic acid found in the tiny gaps between the kelp’s cells. By shaving it thinner than the cell layers, Oboro Kombu releases an abundance of both its unique texture and savory taste.

In terms of appearance, Tororo Kombu is finely shredded, while Oboro Kombu features broader slices. To achieve these wide, thin shavings, only clean, high-quality kelp with minimal blemishes is selected. Each sheet is carefully shaved by hand, ensuring that Oboro Kombu retains the pure and natural umami of kelp.

Because it relies on this time-consuming, handcrafted process by skilled artisans, the production quantity of Oboro Kombu is far smaller compared to Tororo Kombu.

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