🍚 Tororo Kombu Rice Balls

When it comes to rice balls, it is standard practice for Toyama residents to roll them in tororo kombu, or dried kelp shavings, rather than toasted nori seaweed. They are representative of local dishes that make use of dried kelp shavings. Although Toyama Prefecture is one of the largest consumers of kelp in Japan, kelp is actually rarely harvested in the prefecture. The origin of the kelp culture in Toyama can be traced back to the Kitamaebune ships that operated along the Japan Sea coast during the Edo period (1603-1867). The ships, which transported local specialties from around the country, made Toyama (Etchū) a port of call, where large quantities of kelp from Hokkaido were purchased. The culture is also closely related to the fact that many Toyama residents who immigrated to Hokkaido as pioneers during the Meiji period (1868-1912) sent kelp to their relatives in their hometowns. Today, most kelp is still produced in Hokkaido. Tororo kombu is made by layering several kinds of vinegar-pickled kelp, letting it harden, and shaving the surface. During this shaving process, the color of the kelp changes from black on the surface to white in the middle. Black tororo kombu, which is unique to Toyama Prefecture, is extremely sour, while its white counterpart is less sour and has a softer texture. With its perfect balance of moderate sourness and flavor, tororo kombu is the perfect accompaniment to fluffy cooked white rice.