Shio (塩) means salt, and Konbu (昆布) means kelp. It refers to kelp that has been cut into squares or strips, seasoned with soy sauce, mirin, sugar, etc., then dehydrated and sprinkled with salt on the surface. It can be eaten as a side dish for rice or used as an ingredient for ochazuke (tea over rice) or onigiri (rice balls). Due to its strong umami and salty taste, it can also serve as a seasoning in various dishes, such as stir-fries, salads, and braised foods.