2-3 strips of Kombu
Roast kombu in 350 degree oven for about 10 to 15 minutes, or until they are dark and crisp but not burnt.
Crush and grind the seaweed in a suribachi until it becomes a fine powder.
Roast kombu in a dry skillet over the stove until dark and crisp. Cover and cook over a low flame so that the kombu does not bum. Turn when needed so that it roasts evenly.
Crush and grind into a fine powder in a suribachi.
Michio and Aveline Kushi