Thinly sliced Kombu (Kelp), that looks like coated with Salt, is sometimes called ‘Shio Kombu’ (塩昆布), Salted Kombu. It is seasoned with Soy Sauce and Mirin as well. It can be mixed with hot Cooked Rice to make a delicious ‘Mazegoahn’. You can add a variety of extra ingredients, but today I added Green Shiso (Perilla) leaves. I wish if you could smell the fragrance of this rice.


1 Serving


1 servings freshly Cooked Rice *about 200g
1 lightly packed tablespoonful Seasoned Kombu (Kelp)
4 to 5 Green Shiso Leaves *thinly sliced
Salt *optional
1 teaspoon Toasted Sesame Seeds

  1. Place hot Rice in a bowl, add Seasoned Kombu, Shiso Leaves and Toasted Sesame Seeds.
  2. Mix well, so that the flavour and Umami come out from Kombu, and Rice get seasoned. Add some Salt if required.
  3. *Note: This ‘Mazegohan’ is perfectly suitable for Onigiri.