Tororo kombu. This is made by shaving kombu (kelp) seaweed. It’s a dry ingredient that can be used as a topping, but more often added to soup (at the last minute). A thicker version is used as a sushi, onigiri wrapping.
A good amount of tororo kombu, and a umeboshi (salt pickled plum), on top of cooled somen (wheat vermicelli noodles).
A slice of hamachi or buri (yellow tail, greater amberjack, seriole), poached in the somen water. Then let cool in soy sauce + J- black vinegar. The broth is chilled with ice-cubes, it becomes the soup for the noodles.
When it’s wet the tororo kombu takes a texture of “tororo”, between moss and jelly. It’s a very refreshing soup.