Braised Kombu 昆布 (kelps aka large seaweeds). My mother cooks this kelp frequently and I ate them from young so I am used to eating them and like the taste. My mother also use this large seaweed to boil mung bean/green bean sweet soup (luk tou tong sui - 海带绿豆沙) too which is a very "cooling" dessert. It seems that this seaweed mung bean sweet soup is more commonly found in Hong Kong than here. Anyone likes to drink this seaweed mung bean sweet soup? I like it. I found a recipe here for you to cook it at home.
Hokkaido Kombu
Dried form - need to soak it in water before cooking
