Fancy Kelp Knots

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 u