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Kombu "cured" beef?

travelerjjm | Dec 16, 201410:03 AM

I have used Kombu in dashi and thrown a chunk or two in other soups for the flavor. Then I saw Iron Chef Morimoto wrap some fish in kombu for a brief marinade. I'm not sure what else he does to it, but it sounded interesting. In looking for info on the technique I found this: Has anyone tried it? Thoughts?

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