#zero-waste

2 articles

Kombu Tsukudani: Sweet-Soy Kombu From Your Dashi Scraps

Tsukudani turns the kombu left in your dashi pot into a glossy, sweet-savoury relish for rice. Recipes, ratios, storage and why nothing leaves the kitchen.

Sofia Andersson · September 26, 2026

A saucepan at a gentle simmer with a sheet of kombu and shaved katsuobushi in golden broth, a bowl of strained dashi beside it on a wooden counter in morning light.

Kitchen10 min read

Niban Dashi: The Second Pour That Feeds the Whole Meal

Niban dashi is the second extraction from spent kombu and katsuobushi — milder, deeper, and made for miso soup and simmered dishes. How to brew and use it.

Sofia Andersson · September 26, 2026

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