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It is an assortment of "arare" which has many savory flavors, squares of "kombu" and dried thick "nori".
Of the five instruments, four timila, maddalam, ilathalam and idakka belong to the percussion category, while the fifth, kombu, is a wind instrument.
There are two sizes of "kombu": the small "timiri kombu" and the large "bari kombu".
The guests are served a cup of the hot water, kombu tea, roasted barley tea, or "sakurayu".
The wildlife includes many seabirds, steller sea lions, kombu kelp, and sea urchins.
Traditionally, an onigiri is filled with pickled ume ("umeboshi"), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative.
The kombu can also be used in combination with katsuobushi or hoshi-shiitake.
Like the other kshetram genres, kombu pattu is played in a steadily increasing tempo with decreasing rhythm units.
The broth is made by boiling kombu in water.
They are joined in this effort by as many as 100 artistes on the chenda, ilathalam, kombu and kuzhal.
The kombu can only produce three notes (sa, pa, and higher sa).
After boiling, the kombu is taken out and a whole octopus is inserted into the broth.
Okinawan cuisines' condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu.
