Re: Redefining eternity

dsi1 wrote:
  

The Kombu looks like it's being tied up with noodles but it's really
one of the strangest foods around: dried gourd strips. The strips are
re-hydrated and you can use it to tie kelp together. You can also boil
it in a sweet shoyu sauce until it's soft and then use it to fill roll
sushi. The old time cooks around here make maki sushi with the stuff.
It's sort of a requirement for that type of sushi. I don't know why
it's used, it doesn't taste like much of anything. It's the brown
stuff in the sushi rolls:
>
https://photos.app.goo.gl/zPWYYaMHCZBE71ms6
>
https://en.wikipedia.org/wiki/Kanpy%C5%8D_%28food%29

 Yup, and not hard to do either.  Tonoo Market, several of the stalls
had elderly family still working.  Tasks varied but common were peeling
garlic, making sushi.  I liked to watch a little girl Charlotte's age
tying these together and she showed our daughter how.  She'd be there a
few hours on weekends.
 It's a historic tradition from (I think) the Edo period of Japan.