1
Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2
Add 2.2 fl oz (65 ml) of water to the tare sauce.
*If you prefer a lighter flavor, we recommend diluting it in 4.3 fl oz (130 ml) of water.
3
Combine the Kombu seaweed and dried squid with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
*The longer you leave it, the stickier it gets!
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Julienne the carrot.
4. Combine the Kombu seaweed and dried squid and carrot and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Soak the kazunoko (herring roe) to desalinate, remove the membrane, and cut it into bite-size pieces.
4. Combine the Kombu seaweed and dried squid and kazunoko (herring roe) and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Cut the karashi mentaiko (spicy cod roe) sacs into 2 cm wide pieces.
4. Combine the Kombu seaweed and dried squid and karashi mentaiko (spicy cod roe) and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Julienne the cucumber.
4. Combine the Kombu seaweed and dried squid and cucumber and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Julienne the eggplant.
4. Combine the Kombu seaweed and dried squid and eggplant and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Julienne the daikon radish.
4. Combine the Kombu seaweed and dried squid and daikon radish and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Cut green cabbage into 2 cm wide pieces.
4. Combine the Kombu seaweed and dried squid and green cabbage and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Cut napa cabbage into 2 cm wide pieces.
4. Combine the Kombu seaweed and dried squid and napa cabbage and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Rub one pinch of salt (extra) into the okra to remove the fuzz. Blanch it in boiling water and then plunge it into cold water.
4. Combine the Kombu seaweed and dried squid and okra and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1. Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2. Add water to the tare sauce.
3. Combine the Kombu seaweed and dried squid and scallop adductor muscles For raw consumption and with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator. Serve.
6 Servings
1.Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2.Add water to the tare sauce.
3.Combine the Kombu seaweed and dried squid with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator.
4.Drizzle with lemon juice. Serve.
6 Servings
1.Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2.Add water to the tare sauce.
3.Combine the Kombu seaweed and dried squid with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator.
4.Top Pickels with grated daikon radish . Serve.
6 Servings
1.Wash the Kombu seaweed and dried squid for about 10 seconds and strain.
2.Add water to the tare sauce.
3.Combine the Kombu seaweed and dried squid with the diluted tare sauce, transfer to an airtight container and allow to marinate for about 3 hours in the refrigerator.
4.Drizzle with Shichimi togarashi (blend of seven spices). Serve.