This is a recipe for konbu seaweed simmered in seasoned soy sauce. It goes well mixed into onigiri or as a side dish in your bento.
I altered a recipe that I saw in a cookbook so that it's easier to make.
Cooling the konbu quickly creates a shine. Boil the scraps from the chopped konbu as well. This will keep in the fridge for 10 days.
Enjoy Japanese food around the world.