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It may not look like much, but umami-rich konbu seaweed is a fundamental flavoring agent in Japanese cooking. It adds depth to elemental broths, like dashi (konbu and bonito flakes), which is essential to all manner of Japanese sauces, soups and stews. Add a 3- to 4-inch strip to your next soup or stew for added depth and savoriness (make sure to remove before serving). We like to use it in our Pork and Vegetable Miso Soup (Ton-Jiru).
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