Matsumae-zuke

Rehydrate the dried kombu by soaking it in 500g of cold water for at least 6 hours or overnight until soft. Drain the kombu and pat dry.

Rehydrate the dried squid by soaking it in 300g of warm water for 2-3 hours until pliable. Drain the dried squid and pat dry.

Desalt the kazunoko by soaking it in several changes of cold water over 6-8 hours, gently peeling off the thin membrane. Taste a small piece to ensure it is adequately desalted but still retains some flavor.