First, high quality mackerel is grilled with salt to bring out its natural flavor; then, it is complemented with Hidaka kombu from Hokkaido seasoned with Japanese sweet soy sauce, and delicately balances the sweetness and the saltiness. This way, you can really taste tender, soft meat of the mackerel, which is permeated by the rich and fragrant taste of the kombu. Finally, we add a sprinkle of toasted white sesame seeds. Their crunchiness adds a layered texture to the Omusubi and makes it appetizing.
Grilled Mackerel and Kombu
Kelp (Japan), mackerel (Norway)
What is Hidaka Kombu?
Hidaka kombu is a type of kombu harvested from the Hidaka region of Hokkaido, with discernable white crystals on its surface. This kind of kelp is thick and soft, and not as sweet as other kombu. Also, it is easy to slow cook, and maintains a rich mouthfeel even after cooking for a long time, so it is widely used in various kinds of dishes. In addition, kombu contains almost no calories; rather, it is rich in minerals such as calcium, potassium, sodium, iron, iodine and magnesium, as well as dietary fiber alginate, which helps slow down the surge of blood sugar level and reduce lipid absorption, making kombu one of the most common natural health foods.