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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Mon, 16 Dec 2024 22:46:17 -0000 (UTC)
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dsi1 wrote:

 
> The Kombu looks like it's being tied up with noodles but it's really
> one of the strangest foods around: dried gourd strips. The strips are
> re-hydrated and you can use it to tie kelp together. You can also boil
> it in a sweet shoyu sauce until it's soft and then use it to fill roll
> sushi. The old time cooks around here make maki sushi with the stuff.
> It's sort of a requirement for that type of sushi. I don't know why
> it's used, it doesn't taste like much of anything. It's the brown
> stuff in the sushi rolls:
> 
> https://photos.app.goo.gl/zPWYYaMHCZBE71ms6
> 
> https://en.wikipedia.org/wiki/Kanpy%C5%8D_%28food%29

Yup, and not hard to do either.  Tonoo Market, several of the stalls
had elderly family still working.  Tasks varied but common were peeling
garlic, making sushi.  I liked to watch a little girl Charlotte's age
tying these together and she showed our daughter how.  She'd be there a
few hours on weekends.

It's a historic tradition from (I think) the Edo period of Japan.