Hokkaido Uni Shop
Battera Kombu 100pc
Battera Kombu 100pc
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The secret layer that transforms pressed sushi — a whisper-thin sheet of umami, protecting and perfecting every bite.
Shiro Ita Konbu — also known as Battera Konbu — is the innermost core of Hokkaido kelp, revealed only after master craftsmen have shaved away the outer layers to produce oboro konbu and taiha oboro. What remains is this rare, pale sheet: dense, smooth, and intensely flavored. Because only a small amount can be extracted from each piece of kelp, and the shaving craft is practiced by a dwindling number of specialists, Shiro Ita Konbu is considered a luxury ingredient — increasingly difficult to source nationwide.
Product Details
| Detail | Info |
|---|---|
| Origin | Hokkaido, Japan |
| Also Known As | Battera Konbu (バッテラ昆布) |
| Size | 5-sun (approx. 15cm) 100pc |
| Use | Pressed sushi (oshizushi), especially saba (mackerel) sushi |
| Edible | Yes — serve as-is, no need to remove |
Why It's Used in Saba Sushi
| Role | What It Does |
|---|---|
| Umami Infusion | Simmered in sweet vinegar, the konbu releases glutamic acid — kelp's signature umami compound — directly into the mackerel, adding depth and a gentle sweetness that rounds out the fish's bold flavor. |
| Moisture Retention | Laid over the surface of the saba, the sheet acts as a natural barrier against drying, keeping the fish supple and delicious even hours after the sushi is pressed. |
How to Use
1. Place directly over the surface of pressed mackerel sushi or other oshizushi before serving.
2. No need to remove — the sheet is fully edible and melts into the bite.
Do not soak or over-hydrate before use.
Pre-Order & Delivery
Pre-order usually takes about a week to prepare depending on availability.
Rare Hokkaido battera konbu, hand-shaved by artisans. Transit damage must be reported to the carrier directly.
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Battera Kombu 100pc
$399.95