Tsukudani Kombu

Gently wipe the surface of the 50g kombu with a damp cloth to remove any impurities, being careful not to remove the white powdery umami layer.

Place the wiped kombu in a bowl and add 500g water. Let it soak for at least 30 minutes, or until softened.

Remove the softened kombu from the water, reserving the soaking water. Slice the kombu into thin strips, approximately 3-4 cm long and 0.5 cm wide.