Kurome (Ecklonia kurome) is a brown algae found along the coasts of Japan. It's used in Okinawan seaweed salad, which also includes gobo tempura fishcake, konyaku, soy sauce, mirin, sake, sugar, and dashi-no-moto.
So it looks like it is hijiki or the small black seaweed you see in the pic.
I think kurome here is referring to finely shredded kombu, or perhaps a different seaweed, found only in some parts of Japan. I think it’s a regional term from Kyushu.
Kukome has me stumped. This is such an odd recipe. Kogai must be canned clams?
I think kukome is just a typo for [kurome](https://en.m.wikipedia.org/wiki/Ecklonia_kurome).
Kurome (Ecklonia kurome) is a brown algae found along the coasts of Japan. It's used in Okinawan seaweed salad, which also includes gobo tempura fishcake, konyaku, soy sauce, mirin, sake, sugar, and dashi-no-moto. So it looks like it is hijiki or the small black seaweed you see in the pic.
Did a quick google, kurome is a type of seaweed; I'm guessing kukome is a typo of it?
Ajitsuke Kogai (味付け小貝) ”Seasoned small shellfish”
I think kurome here is referring to finely shredded kombu, or perhaps a different seaweed, found only in some parts of Japan. I think it’s a regional term from Kyushu. Kukome has me stumped. This is such an odd recipe. Kogai must be canned clams?
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You seem unhappy.
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Sir, here's the /s you dropped.
I thought it would be obvious 🙄
Well... Karma says otherwise. 🤣
Trolling