Japan’s Toyama hopes kombu culture keeps foreign visitors coming

Widely used kelp provides umami-filled cooking experiences in area on Sea of Japan coast Guests at Kombu House participate in an activity to cure sashimi by wrapping fish in kombu in Takaoka, Toyama prefecture. (Kombu House) TOYAMA, Japan — Think of a Japanese food beginning with "s" and sushi or sashimi might come to mind, but seaweed deserves its place in Japanese cuisine.

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