2 sheets nori (or kombu) stacked and then slivered
2 tablespoons thick soy jam
2 scallions, angle cut Preparation:
1. Soak the nori or kombu in warm water for half an hour, then drain and dry somewhat.
2. Mix the seaweed with the soy jam and the scallion pieces and toss well.
3. Serve as soon as they are tossed.