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By Setsuko Yoshizuka There are how to tie konbu seaweed traditional and delicious dishes served on one of the most important Japanese holidays, Oshogatsu, or New Year's Day. These dishes are known in Japanese as " osechi ryori. Kobumaki is a dish that is often served on New Year's Day as part of the osechi ryori feast. It is a Japanese kelp roll "kobu" meaning kelp, and "maki" meaning rollthat is stuffed with salmon and then rolled closed and tied with a beautiful strip of kanpyo dried gourd and simmered with essential Japanese ingredients: soy sauce, mirin, sake, and sugar. Kobumaki represents joyfulness, or joy, as part of the word "kobu" is also represented in the Japanese term for joyful, or "yorokobu". While kobumaki is often served as osechi ryori, kobumaki can also be found in Japanese bento boxes or as a side dish to a traditional Japanese meal. An alternative filling for kobumaki is Japanese gobo or burdock root. It offers a vegetarian alternative to the salmon. The use of burdock root is also symbolic as it represents long life, as the roots how to tie konbu seaweed are quite long in length. There are many traditional and delicious dishes served on one of the most important Japanese holidays, Oshogatsu, or New Year's Day.



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