The core of the kelp left behind is used as battera kelp (tangle used for mackerel sushi, also called shiroita-konbu) for cooking battera sushi (mackerel sushi) and Oshi-zushi (lightly-pressed piece of sushi topped with cooked ingredients).
最後に残った昆布の芯の部分はばってら寿司や押しすしに使われるばってら昆布（白板昆布）になる。