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Konbu
Konbu is the second most widely produced seaweed in Japan behind wakame. Usually sold in dried form, it is easily reconstituted by soaking in water. Never wash or rinse konbu as its speckled surface holds the flavour. Wipe clean with a lightly dampened towel. Some Japanese cooks advocate lightly scoring konbu so that glutamic acid (a sort of natural flavor intensifier present in the kelp) is easily released during simmering.
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Condiments
Many Filipino dishes are accompanied by a selection of sawsawan, dipping sauces or condiments. Common condiments include fish sauce or soy sauce mixed with kalamansi juice, or vinegar mixed with crushed garlic or chillies.
Glossary
Timbale
A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.
