Don't throw away your kombu seaweed leftovers after making dashi!It's delicious as tsukudani (simmered in sweetened soy sauce)!!
Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!
Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden.
Enjoy Japanese food around the world.