Kombu
こんぶ, 昆布
Kelp
If you can’t find this item among neatly-arranged Osechi Ryori (New Year Cuisine) in Jūbako (tiered lacquer boxes), it’s just a pity. Because “No Kombu, No Yorokobu (feel joy)”! Yes, merely a pun intended, by relating “Kobu” (the shortened form of the food) to “Yorokobu”, but why not the “impeccable” start of the year? Also an indispensable ingredient for broth, along with Katsuo Bushi. But that’s not all. Various kinds of Kombu products are available in the market. My mum’s favourite instant soup can be quickly prepared by pouring Shōyu into hot water and adding some Tororo Kombu (Tororo: viscous), namely, dried flakes of Kombu marinated in vinegar. As a Gohan eating promoter, there’s Shio Kombu or a salt-sprinkled version. And then, a tea product called Kobu Cha (lit. kelp tea) to be prepared by blending hot water with dried Kombu powder. From broth-making to side dishes and tea, your Kombu experience can be something you can "Yorokobu".
Preparing a Kombu broth.
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Tsukudani of Kombu.
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Kombu rolls with fish meat inside.
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Preparing a Kombu broth.
Tsukudani of Kombu.
Kombu rolls with fish meat inside.
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INDEX
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