The name 'shiofuki-konbu' was applied to the processed foods made from shio-konbu boiled with soy sauce, which received the procedures as follows: Drying on the hibachi (brazier) using a wire grill for three times while dipping in soy sauce each time after drying.
醤油で炊かれた塩昆布を火鉢の網の上に並べて乾燥させては醤油につけ、網の上で3回乾燥させたものを「汐吹き昆布」といった。