As you’ve seen in this book, dashi kombu, or sturdy kelp, is used to season many stocks and broths in the traditional Japanese kitchen. In some frugal households, the kelp is used a second or third time to make a weaker broth. Personally, I find those secondhand stocks insipid, and I prefer to recycle my used kelp as a vegetable.
These nutritious fancy knots have a faint anise-like taste and are often added to a picnic of rice triangles or used to garnish a platter of grilled or fried fish or chicken.
© 1988 Elizabeth Andoh. All rights reserved.