– Coarsely crush 30 gr of Kombu and rehydrate it for 1 hour in a broth made with hot water and 2 teaspoons of our Forest Umami.

– Drain the seaweed and mix it with :

4 tbsp. olive oil
3 tbsp capers or pickles
1 onion
2 cloves of garlic
1 tbsp. tamari

lemon, to taste

– If necessary, add rehydration liquid to soften the tartar.
– Set aside in a cool place.