Umeboshi and Ginger Condiment
fresh ginger, grated
Tamari to taste
Boil kombu in 6 cups water for one hour.
Remove from water and reserve broth.
Cut kombu into ¼ inch strips.
Heat oil in a pan and saute kombu for three minutes.
Add umeboshi plums and ginger and saute for a few more minutes.
Add 2/3 cup kombu broth, rice syrup, and soy sauce to taste.
Simmer, covered, over a low flame for a few minutes to blend flavors.