Move over Kombu, Shio Kombu is the hottest thing in town! Both have their uses - Kombu is more vegetal, briny, and tastes of the ocean where as Shio Kombu is more complex, with a caramel like sweetness and funk due to it having been boiled down in soy sauce prior to shredding.

Shio Kombu can be used in a similar way to Furikake (to flavour rice, vegetables and proteins) but we say why stop there? Add Shio Kombu to your next marinade, grind it fine and add to a bbq rub, sprinkle it on eggs - use it wherever a hit of umami is wanted.