Nishin no kobumaki (herring kelp roll stew)

Rehydrate 100g Dried kombu (for wrapping) by soaking it in ample cold water for at least 30 minutes until pliable. Drain and gently wipe clean.

Rehydrate 200g Dried herring by soaking it in cold water overnight, changing the water several times. Once soft, remove any remaining bones or tough skin, then cut each herring into 3-4 pieces.

Rehydrate 20g Kanpyo by soaking it in water for 10 minutes until soft. Rub it gently with a pinch of salt (not listed as ingredient as it's for preparation, not consumption) to remove impurities, then rinse thoroughly and drain.