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Marinated kombu leaves large
11 x 20 cm, 10 sheets, light beige in color.
A very special technique is used to make these Kombu leaves: The Kombu are pickled in vinegar, stacked, pressed, dried and finally planed by hand. The resulting kombu leaves ( Battera Kombu ) are used in Japan for pressed fish and rice sushi. Another idea is to use it as a papillote for fish or vegetables.
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