KANSHA means appreciation, and one way of
demonstrating kansha in the
kitchen and at table is to avoid waste. Using food
fully means re-thinking your kitchen habits, focusing special attention
could -- and should -- be used... And, considering what might be saved,
rather than discarded. After making stock with kombu (kelp) and/or dried shiitaké mushrooms, SAVE the dashi-gara (leftover bits of kelp and/or mushroom) and soy-stew them, tsukuda ni style.
frugal washoku and kansha kitchen, pieces of kombu (kelp), that remain after making stock
are transformed, Tsukuda ni style,
into relish to be served with rice, or used to stuff hand-pressed rice
triangles. Here is a spicy version, made with sanshō pepper berries. In WASHOKU, a milder
version made with enoki mushrooms can be found on page 110.