I love konbu. In fact, I just had an incredible soup that I believe was a combination of konbu, katsuoboshi and tonkotsu, loaded with glutamates. Sea algae, dried bonito and pork broth. Yum!
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."