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Japan has lots of different types of seaweed. For example, nori, wakame, and kelp called konbu. Tororokonbu is kelp shavings made from kelp that has been hardened into a block shape and then shaved into thin strips.

BLOG , Ingredients
Japan has lots of different types of seaweed. For example, nori, wakame, and kelp called konbu. Tororokonbu is kelp shavings made from kelp that has been hardened into a block shape and then shaved into thin strips.
Field peas called 'sayaendoo' are often used to garnish dishes. They are cooked quickly and then put in cold water to keep their bright colour.
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Tamagoyaki, the Japanese omelet is one of the most popular Japanese dishes. Its taste changes depending on the region or where you eat it- at home, in a sushi restaurant, or as part of a traditional kaiseki meal. In eastern Japan it’s usually sweet, while in western Japan it often includes more dashi.My mother made hers with lots of sugar- it was so delicious and still a nostalgic taste for me. Nowadays, I cook mine with less sugar and a touch of dashi, sometimes adding tuna, sweetcorn, or nori.