Kombu Onigiri

　In Takaoka, it is customary to wrap onigiri (rice balls) in tororo kombu rather than nori. Although Toyama Prefecture, including Takaoka, does not harvest kombu itself, it has the highest consumption of kombu in Japan. This is because, during the Edo period, Takaoka flourished as a port of call for Kitamae ships; at that time, large quantities of kombu harvested in Hokkaido were distributed through the area, and dishes using kombu—such as kobuzime is a traditional cooking method in which ingredients such as white fish and squid are sandwiched between sheets of konbu and left to marinate for several hours or overnight—became firmly established.

　This dish features tororo kombu, whose umami and saltiness pair exquisitely with the rice. The fillings vary from shop to shop. The photograph shows the ‘Udon & Soba Imajo Takaoka Station South’ branch, located in front of Takaoka Station. Established in 1915, it boasts a history of over 100 years and is loved by people of all ages and genders. The filling in this kombu onigiri is umeboshi (pickled plum), which goes perfectly with udon.