Category

By Ingredients

Category


Kobumaki is Japanese rolled Konbu (sea kelp; also spelled “Kombu”) cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the Japanese traditional new year feast.  There are a lot of kinds of Osechi dishes, but Kobumaki is one of the most traditional and important dishes, and it is almost always included in it.  Like many other dishes in Osechi, Kobumaki is seasoned strongly to be able to last for several days during the Japanese holiday season.