Title: Konbu no tsukukani (pickled seaweed)
 Categories: Japanese, Condiment
      Yield: 6 Servings
 
      1 pk Konbu
    1/2 c  Sugar
      6 c  Water
      1 tb Ginger
    1/4 c  Vinegar
    1/2 ts Gourmet powder
  2 1/2 c  Shoyu
 
  1.  Wash Konbu and drain.  Boil with water and vinegar and cook until
  soft, approximately 2 hours.
  
  2.  Add sugar, ginger, shoyu, and cook until liquid is almost
  absorbed. Stir often to prevent sticking to pan.
  
  3.  Add gourmet powder.  Chill and serve.
  
  From: Sukiyaki, The Art of Japanese Cooking and Hospitality
  
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