Konbu is a type of kelp commonly used to make soup stock in Japan. When it's cut into thin strips, pickled and salted, it somehow turns into this delicious tangy sweet sour snack that I randomly bought because I liked the package and am now obsessed with.
3 comments:
Yum! That makes me wanna head over to Japantown again.
I'm already planning on getting the shirataki and from what I can gather, they sell it at Safeway for $1.99. I think they add tofu in this brand for protein. ANYWAY, doesn't this look delicious http://veganseat.wordpress.com/2008/03/14/tofu-shirataki/?
GAWD Shirataki is such a miracle! I hear the tofu stuff is tastier and has a more pasta-ish texture. And heck yes that looks delicious, I can'ｔ wait to make a bunch of shirataki stuff. I want to stick some in a bag of tomato sauce in the fridge and see how much they soak up the flavor．
I am a big fan of Miyako Konbu, too!
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