I wrapped the flounder I caught in the young kombu that I always use.Though you can make this with regular kombu, I recommend quick-cooking kombu if you're in a hurry. Recipe by Arubakasaya

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

I wanted to use up the kombu seaweed left over from making.I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

I came up with this as a tasty way to enjoy light-tasting Pacific cod. Recipe by et39

I wanted to come up with an enjoyable dish even for children or people who don't like fish.Cook gently so that the cod doesn't fall apart. (Try not to touch or flip the fish over unnecessarily)An empty milk carton may come in handy when prepping the fish in Step 1. Recipe by Ritotsu

For my son's weaning ceremony.I wanted to make an elegant clear soup.Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa

I wanted to eat a soup that'll warm you up from within.Tororo kombu is already seasoned, so only add a pinch of salt at Step 2. Recipe by ruruchirin

This recipe was passed down to me by my grandmother. I'm uploading it here so I can remember it. She used to make this for me from time to time. It's a western-style dish.Any kind of white fish should work well with this recipe. Recipe by Obaachan daisuki

I called shredded kombu "sea noodles" since I wanted my child to eat it, and it became one of my child's favorite foods.If you don't have dried shredded kombu, you can use 2 packs of fresh one.If you cook it too slowly, the kombu becomes too soft, so cook over high heat.If you like spicy foods, it's also delicious with doubanjian or gochujang. Recipe by Pokikochan

Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto

I bought some good looking cod...but I don't have a big fish recipe repertoire. So I just tried making something that I thought would be delicious. I rarely go to a fancy restaurant since I have to take care of my children...so I just wanted to enjoy the atmosphere at least at home.This is so easy! Please use white wine rather than sake if possible. Cooked cod falls apart easily, so brush some oil on your fish grill beforehand to prevent the cod from sticking to it, and it will be easier to remove intact. I do this very carefully with a spatula. For 4 fillets of cod. Recipe by Lesser Panda