Cooking Issues

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January 11th, 2011 · No Comments ·

Three different types of Oboro Kombu. The two on the left were shaved from single leaves of kombu.  The far right is green because it comes from the outside of the leaf.  The whiter center one comes from the inside center of the leaf.  the white is preferred by many for presentation purposes but I like the taste of the green stuff much more.  They are both great.  On the right is cheaper Oboro Kombu made by laminating a bunch of leaves together and then sliceing the other way.

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