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K
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Kombu
This is a giant kelp, which is ubiquitous in Japanese cooking.
Along with bonito, kombu is an essential element of dashi,
the foundation stock of most soups and sauces. Kombu is usually
sold dried, in a flat or folded sheet. Kombu must be soaked
until soft before use, and can be then usually used twice
before it is discarded.
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N
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Nori
It is an important ingredient in Japanese cooking. It is used
to wrap maki sushi, like a California Roll. It is usually
dried and compressed into dark green or black sheets, which
must then be toasted in an oven or over a flame before use.
Nori can be shredded and deep-fried or it can be added to
soup. It is also sold in a shaker, from which it is sprinkled
on rice, noodles, and soups as a condiment.
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W
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Wakame
This is a brownish-green, frizzled-looking seaweed with a
delicate saline flavor which is used throughout Asia. It is
sold dried and must be reconstituted in cold water before
use. It can then be added to soups, stews, or salads.
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