During the trip to Noto Peninsula, I visited Ishikawa and Toyama prefectures. Especially in Toyama, Kombu (kelp) is often eaten. I bought Oboro-Kombu (shredded kelp) there, which is produced by shaving the surface of dried kelp by hand.
I made Onigiri (rice ball) with Oboro-Kombu and Kuruma-Fu (gluten).
After being soaked in water overnight, Kurumada-Fu was cut into small pieces, coated with seasoned flour and deep-fried. Tororo-Kombu and deep-fried Kuruma-Fu were mixed with brown rice and shaped into triangle onigiri.
Onigiri is accompanied with Oboro-soup and Nukazuke (rice bran pickles) carrot.
The soup contains Oboro-Komb, tofu, Mitsuba (leaves like Japanese herbs) and small portion of soy sauce.
Lots of Umami flavor of Kombu (kelp)!