Meshida no kobujime / kelp-sandwitched lady fern

Pickled fiddleheads fully boosted by kombu kelp. Yummy!

<Ingredients>

Freshly harvested seiyo meshida lady fern (cleaned in photo)
Kombu kelp (enough sheets to sandwich fiddleheads)

<Directions>
1.

Cut discolored ends of lady fern fiddleheads, and blanch for 2 minutes.

Drain, and let cool.

2.

Place plastic warp on a tray, lay kelp and lady fern alternately, top with kelp, and wrap.

Refrigerate for 1+ hours.

<Notes>

• If a slightly stronger taste is desired, this can be served with soy sauce and wasabi.
• Keeps for several days.
• The flavor naturally becomes stronger when fiddleheads are left sandwiched longer.
• Sandwiching ingredients is a common preservation technique for fish (see fish kobujime recipe here). When used for vegetables, they take on kelp taste and aroma much faster than fish.