Shio Kombu -Strips of seasoned Japanese Seaweed 500 g.
Shio Stripped soft Kombu.
Sometimes used by Plume Chef Atesh and at The Soul Bar Viaduct Harbour as well as was used at Miss Moonshine by Chef Touvai.https://www.bonappetit.com/test-kitchen/ingredients/article/what-is-shio-kombu-recipes Great ideas for the taste in food photos here.
Added to spaghetti is supposed to be nice. I have not tried it at all.
In again out again will always be hard to come by.
Stolen from Bonapetit.com website...The simplest use for shio kombu is to use it as a garnish for warm short-grain white rice, but that's just the first stop on a seaweed-fueled journey. You can toss it with popcorn and a drizzle of sesame oil or sizzle it in a skillet with a bit of oil before adding veggies for a stir-fry. Try putting a tablespoon of it in your favorite barbecue dry rub by grinding it as finely as you can get it. You can throw it in stews or sautéed vegetables or on noodles the same way you would salt. Scrambled eggs? Hell yeah. Miso soup? Absolutely. It's an easy way to get a universally awesome hit of umami.
