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The term tokusatsu is a contraction of the Japanese phrase tokushu satsuei (ç¹æ®æ®å½±, tokushu satsuei), meaning special photography.
Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until itâs very dark, quite salty and sweet too.