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The use of seaweed is widespread in Japanese cuisine, especially to make broth or sprinkled on dishes. However, seaweeds are also eaten on their own as a snack, enjoyed for its iodine taste and crunchy texture.
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. 3 days are needed to prepare this premium kombu...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. Once the kombu is cooked and simmered, it is covered...