Okinawan cuisines' condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu.
After boiling, the kombu is taken out and a whole octopus is inserted into the broth.
The kombu can only produce three notes (sa, pa, and higher sa).
They are joined in this effort by as many as 100 artistes on the chenda, ilathalam, kombu and kuzhal.
The broth is made by boiling kombu in water.
Like the other kshetram genres, kombu pattu is played in a steadily increasing tempo with decreasing rhythm units.
The kombu can also be used in combination with katsuobushi or hoshi-shiitake.
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.
