Makombu Tsukudani (Pickled Seaweed)

Makombu Tsukudani (Pickled Seaweed)

Makombu Tsukudani (Pickled Seaweed)

This sweet-salty seaweed condiment is terrific atop rice or noodles, sprinkled over salads, or served alongside fish. Using a shredded version of the high-quality kelp called makombu makes preparing it a snap. See the recipe for Makombu Tsukudani (Pickled Seaweed) »Ingalls Photography

Kombu, an edible seaweed essential to Japanese cuisine, has a unique flavor-boosting power thanks to a high concentration of glutamate, the molecule responsible for the savory "fifth taste" we call umami. When paired with brown sugar and soy sauce, shredded ribbons of makombu, the highest grade of kombu, transform into an addictive, sweet-salty condiment that is delicious atop rice or noodles, in salads, alongside fish, or even enjoyed on its own as a light bar snack. Using a pre-shredded version makes preparing it a snap. This recipe first appeared in the tablet edition of our October 2014 issue with the story Spectacular Seaweed.