Kombu (laminaria japonica) is a type of seaweed kelp that is consumed in Japan, Korea and China. Together with shiitake mushrooms, they are the key ingredients to create a natural umami flavor for stocks, widely used in many Japanese dishes. To make kombu only stock base, simply drop kombu into boiling water and cook until soften (no need to rehydrate). Don't throw it away after you have your stock: simply slice kombu into stripes and add soy sauce, sesame, sesame oil and a dash of katsuobushi, then you get a perfect plate of Asian appetizer.
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