Dried kelp or konbu, probably the most important seaweed in Japanese cooking, is an essential ingedient in basic dashi stock. It has a dark brown color, often with whitish patches of salt and is sold in strips or small folded sheets. Wipe with a damp cloth but do not soak before using. When cooked, it expands into smooth, green sheets which are discarded before serving. One-inch (2 1/2 cm) squares of salted dried kelp (shio-konbu) available in plastic packets, are either enjoy as a snack or used as a savory accent in some dishes.
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