Marbled kombu sheets are composed of lashes of manually scraped kombu
(oborokombu), harvested on the shore of Hokkaido island and macerated in
alcohol vinegar for a whole day.
Only the heart of the Kombu is used which is very tender and rich in flavour. So attractive, they almost look like wood grain and add a huge presentation value to your dish.
Ideal to wrap fish (the umami flavour goes into the fish) - portion and salt the fish and leave for 30 minutes. Dampen Kombu with linen dampened with vinegar & water. Dry fish and wrap in Kombu sheet and leave in the fridge for 6 hours to allow time for the fish to be infused with flavours. Cook in a normal or steam oven. They go translucent on wet fish (eg salmon) for a great effect.
You can also make maki rolls, roast, eat raw, fry, cut up for decoration, roast etc. See what other leading restaurants are doing with it: