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Shio Kombu - Kombu Chips

Prep Time

1 min

Cooking Time

40 min





  • 2-3 strips kombu, 8 to 12 inches long

  • water

  • shoyu soy sauce


  1. Soak 5 to 6 strips of kombu, 8 to 12 inches long, for several minutes, or until they are soft enough to cut. Slice into 1-inch squares, or 1/4 inch strips that are about  1 1/2 inches long. 

  2. Place in a saucepan and cover with a mixture of 1/2 cup of shoyu soy sauce and 1/2 cup of water. Bring to a boil. Cover and reduce the heat to low. Simmer until all the liquid evaporates, about 30 to 40 minutes. 

  3. Cool off and store in a glass jar.

  • For a saltier taste, cover the kombu with straight shoyu and cook as above.


Michio and Aveline Kushi

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