Konbu with Umeboshi Puree

A delicious dish using the konbu that's left over from making dashi. A perfect marriage between konbu and umeboshi puree.

Konbu with Umeboshi Puree
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




  • 15-20 cm konbu (shredded)

    *Leftovers from making dashi; the length of the konbu before it was reconstituted.

  • 2 tbsp umeboshi puree
  • White sesame seeds, as needed



Cut the dashi konbu (15-20 cm long before reconstitution) into shreds. Mix thoroughly with umeboshi puree, plate, and sprinkle white sesame seeds on top.


[Shredded konbu salad]
Konbu used for making dashi still contains a lot of umami. A simple way to make use of the leftover konbu is to shred it for use in salads. When doing so, cut the konbu into shreds across the grain to make it easier to chew. Remove the pits from the umeboshi, puree, and mix with the konbu. The tartness of the umeboshi goes very well with the umami rich konbu. Adding sesame seeds to taste will give the dish a nice crunchy texture.