Konbu

• 1½ pkg. kiri konbu
• ½ cup chirimen iriko
• 2 cups water
• 2 tbsp. vinegar
• iri goma (last)
• ½ cup brown sugar
• ½ cup shoyu (put less according to taste preferred)
• 1 tsp. monosodium glutamate

Put konbu in colander and wash. Cook konbu, iriko and vinegar in 2 cups of water for 15 to 20 minutes. Add brown sugar and shoyu and cook a little while longer, then add monosodium glutamate and iri goma.