I've been making this recipe for the past 29 years.I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

I used kikkoman-brand soy sauce to make this osechi recipe.To cook the kombu soft, I used "quick-cooking yasai kombu."I added colorful bell peppers for decoration, but you don't have to add them.Alternatively, this tastes great with green beans and corn. For 8 kombu maki rolls. Recipe by Rikaminto

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.I roll the carrots up with this for decoration, but you can just make it with pork meat.I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.Avocado is ready to eat once the skin has turned black. For 6 futomaki rolls. Recipe by Oyatsuhasanji

My family can't go without kombu rolls in our New Year's feast. My mother used pork thigh meat in her kombu maki rolls, but I tried with chicken breast. I created my own recipe based off my mother's recipe as well as several cookbooks are reference.Add sugar, mirin, and soy sauce in Step 6. The cooking time will vary on your pressure cooker. You just have to boil it in a normal pressure cooker until the kombu softens. Once the kombu softens, add sugar, mirin, and soy sauce. Recipe by Hakuundou

This easy dish has become everyone's absolute favorite.Please adjust the amount of the ☆ ingredients according to your preferences. Recipe by Chopomama

I wanted to make these after hearing about them from a Kansai-born friend.You can rehydrate the shiitake and kanpyo in the refrigerator the night before. This makes a rich dashi broth. Recipe by chrysanthemum

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

I made these for Setsubun... to fill my home with good fortune.Cooking the rice with kombu gives it a wonderful flavour. Recipe by tsrRisa

I made this along with salad rolls for the Setsubun festival.This recipe uses plenty of avocado, mayonnaise, and thick egg omelet slices. Use a generous amount of avocado mayonnaise in your roll. As for the sushi vinegar, check and adjust the seasoning accordingly. Recipe by Abebe

I love this combination in my futomaki.If you make the sushi vinegar in advance, the flavors blend together and become more tasty. If you cook the rice with a piece of kombu, you don't need to add the kombu based dashi stock to the sushi vinegar. Be careful not to drink the sushi vinegar by mistake when it's stored in the refrigerator! This happened once in our house, so ever since then I've written "Do Not Drink. Sushi Vinegar" on the label with a thick pen. For 6 fat sushi rolls. Recipe by Naopu

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu