Food Forum
Vol. 27 No. 2  July 2013





Serves 8 (2 pieces per person)

131 kcal  Protein 12.8 g  Fat 2.4 g (per person)

  • 3 1/2 C water
  • 80 g (2.7 oz.) hidaka kombu, 4 sheets 10 cm (4 in.) wide (approx. 170 g/ 5.5 oz. after soaking)
  • 25 g (.8 oz.) kanpyo (dried gourd strips)
  • Salt
  • 400 g (approx. 1 lb.) fresh salmon fillet
Simmering liquid
  • 2 1/2 C kombu dashi stock
  • 2 t vinegar
  • 3 T sake
  • 6 T sugar
  • 3 T + 1 t Kikkoman Soy Sauce
  • 2 T Kikkoman Manjo Mirin


  1. To make dashi stock, soak kombu in 3 1/2 C water for 10 minutes. Remove and wipe dry with a paper towel, and cut each length in half. Reserve the stock for simmering liquid, step 5.
  2. Briefly wash kanpyo with water then drain. Rub kanpyo with salt to soften, rinse with water and drain. Cut into 15 cm (6 in.) lengths.
  3. Cut salmon into a total of 8 strips that are each 9 cm (3.5 in.) long and 1.5 cm (3/4 in.) wide.
  4. Place a piece of kombu on a cut-ting board, then lay a salmon strip in its center, and roll it up. Secure the roll by tying up with two lengths of kanpyo (see photos). Repeat this step to make 8 kombu rolls.
  5. Place the kombu rolls in a pan, rolled ends facing down, add the simmering liquid and cover with a drop lid. Cook over medium heat for 30 minutes. While cooking, occasionally remove lid and skim off the foam.
  6. When kombu is cooked, add the sugar and 3 T soy sauce; simmer for about 15 minutes longer, or until the simmering liquid is reduced. Add another 1 t of soy sauce and 2 T mirin; bring to a boil until the rolls are caramelized.
  7. Trim off both ends of the rolls, then cut them into halves to serve either warm or at room temperature.

Note: The term “kobu” is a common variant of the word “kombu,” used for this particular dish.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Food Byways: Tracing the Old Kombu Route” included in this issue.