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