Kombu maki is a classic Hokkaido delicacy and a popular souvenir from Japan’s northernmost main island, renowned for its abundant seafood. NS Nissei’s Shizenha Kombu Maki is carefully handmade, with each piece of fish wrapped individually in Hidaka kombu kelp. The rolls are then slowly simmered in a special sauce based on soy sauce and sugar, with no chemical flavor enhancers. This gentle seasoning brings out the natural flavors of both the kelp and the seafood.
There are six varieties of filling: shishamo smelt, herring, scallops, autumn salmon, cod roe, and Russian red salmon. A subtle richness comes from a touch of fish sauce added as a secret ingredient. The seasoning sauce has been replenished and used over many years, allowing its accumulated aroma and umami to develop into a distinctive depth of flavor that is difficult to reproduce in ordinary home cooking.
Since its establishment in 1988, NS Nissei has processed and sold seafood products without using chemical flavor enhancers or synthetic additives. The company also uses seasonings made from non-genetically modified ingredients and places particular emphasis on sourcing domestic seafood, preferably from nearby coastal waters. Its philosophy is to create food that allows the natural character of the ingredients to shine through.
Hokkaido is one of Japan’s leading kelp-producing regions, and kombu maki—fish wrapped in kelp—is a familiar dish throughout the island. In particular, the Hidaka region is known for Hidaka kombu, a relatively soft variety with low fiber content that is well suited to simmering.
Although kombu maki originated as a regional specialty, it is now made throughout Japan and is also a popular dish served during osechi ryori, the traditional assortment of foods enjoyed during the Japanese New Year.
Hokkaido accounts for approximately 90% of Japan’s kombu production, making it the country’s most important kelp-producing region. Kelp has a long history in Japan, with references appearing in the historical chronicle Shoku Nihongi as early as 797.
During the Kamakura period (1185–1333), trading vessels transported kelp between the Matsumae area of Hokkaido and mainland Japan. By the Muromachi period (1336–1573), kelp was being shipped as far as Tsuruga, in what is now Fukui Prefecture, before being distributed to Kyoto and Osaka.
Kelp fishing flourished during the Edo period (1603–1868), when demand for the ingredient increased. Kelp became an important cargo on the Kitamaebune, the merchant ships that traveled along the Sea of Japan coast to connect Hokkaido with western Japan. It was during this period that people began combining kelp with locally abundant fish, particularly herring and salmon, to create kombu maki. The dish gradually became established as a beloved part of Hokkaido’s regional cuisine.
Salmon and herring are among the most common fillings for kombu maki, but recipes vary by region and household. Some families use shishamo smelt or lightly grilled chika smelt, giving the dish a range of flavors and textures.
To prepare kombu maki, the kelp and dried kanpyo (gourd strips) are first rehydrated in water. Pieces of fish are wrapped in the softened kelp, and the rolls are secured with kanpyo. They are then simmered slowly with sugar, soy sauce, and sake until the flavors are absorbed and the kelp becomes tender.