Soy Sauce Marinated Ramps and Kombu

Soy Sauce Marinated Ramps and Kombu

The soy sauce marinade gives this a mild flavor.

Ingredients: 1 small jar

Ramps (or alpine leek)
2-3 bunches, depending on the size of the jar
about 20 cm
Soy sauce
3-5 tablespoons, depending on the size of the jar


1. Wash the kombu or wipe with a damp paper towel and let it sit for 1 minute. (The picture shows thinly sliced kombu.)
2. Use scissors to cut the kombu into thin strips.
3. Wash and thoroughly dry the the ramps. Finely chop.
4. Stuff a small jar with kombu, ramp stems, then ramp leaves.
5. Pour the soy sauce on top, filling about the bottom 1 cm of the jar.
6. Let the mixture sit in the refrigerator as-is for 1 day.
7. Once the day is up, stir from the bottom, then let sit for another half a day.
8. It's great on rice (my family adds a bit of sugar to it). It's also great on chilled tofu (with a bit of ponzu mixed in).

Story Behind this Recipe

I wanted to do something a little different than the typical soy sauce marinade.