Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...

The arranged version is “tsukudani” (preservable food boiled ... an umami component, in nori and kombu kelp dissolved into the water. In the case of kombu, its umami is transferred to water ...