Tsukudani

Kombu seaweed Tsukudani is inspired by Japanese tradition, whereby the seaweed is slowly simmered in a mixture of soy sauce, vinegar and sugar. This recipe is made from Royal Kombu, or Saccharina latissima, a seaweed harvested in Brittany and abundant around Roscoff. It owes its name to the sugars that naturally crystallise on its surface when it dries. When the confit is made, the kelp's strong seafood flavours bring it deep notes and a scent of liquorice. It brings out the flavour in all kinds of dishes!