marinade on fish

photo compliments of The NY Times

This marinade made with Kombu puts Umami flavour in your food!

A marinade is a fantastic way to use the remaining piece of Kombu left from making the stock. There are 2 versions (see chef's tips) of the marinade; both are delicious as a garnish and enhancement of rice and salads (e.g. green, cucumber, potato, grain and bean). They combine well with either hot or cold dishes.


a used Kombu strip
1 tsp oil
2 tbsp honey
1/3 cup soy sauce
2 cloves garlic, crushed
1 cup of Kombu stock


Cut the used Kombu strip into thin (1/2 cm) strips.

Saute briefly in a wok/pan in the oil then add honey, soy sauce & crushed garlic, simmer for 10 minutes.
Add the Kombu stock, cover & simmer for a few more minutes.
Put marinade in refrigerator for at least 2 hours.

Chef's tips: Alternatively, replace the garlic by  1 tbsp grated fresh ginger and juice of one lemon. Execute the recipe in the same manner.