KONBU - KOBUZIME

Konbu or kelp, or even more generally known as seaweed, plays a dominant role in Japan's food culture. There must be literally thousands of brands and sources, and at Tsukiji you will be able to see specialty shops with hundreds of years of pedigree selling but just one family of products ... Konbu.  Sensie is partial to this top end product, Lausu Konbu from her home town in Hokkaido, readily available in most stores as a premium brand.  

Do you know? Konbu only needs to be soaked, ideally up to 24 hours and one should slit the edges so flavor can be released. It can be cooked, but ever so slightly if there is not enough soaking time but it should never be boiled as the texture will be lost. 'The white film on Konbu is not mould, it in fact yields that specific taste'.  Konbu and mushrooms are almost never washed in Japan, Sensie said.  Use a wet cloth instead, dip it in rice vinegar to wipe off the dirt, then add a touch of salt to rid the moisture.

Kobuzime - is a technique using dry Konbu to absorb the 'unpleasant moisture & smell' in fish or meats, while allowing the latter to absorb the Konbu flavor for cooking later.  It should not be reused.

Something new, right?  I can be here for 3-years and I would still be learning in this vast ocean of disciplined culinary artistry.  I just love being taught by chefs with a zest, like Mari ... love it!