Japanese Food with an Italian Twist…Kombu and Prosciutto Roll

Bored with the usual recipes, how about an Italian Sushi Roll.
The Italian touch comes from Prosciutto (White Kelp is the Japanese side) replacing seaweed in which you roll Tuna, Avocado and Fresh Herbs. Use balsamic vinegar instead of soy as a dipping sauce.

This is one of the menu ideas using Kombu or Kelp if you prefer that came with a brochure of Matsumaseya, a Kombu specialist based in Shinsai-bashi (Osaka district)…I met them at the Japanese Food Show in New York back in March, white Kelp is pictured here.

Here is how they describe Kombu-Kelp: "Kombu-kelp has been the fundamental food in eating habits of the Japanese people from the ancient times.
In other words, it is the soul food of the Japanese people.
Kombu-kelp mainly is cultivated in the cold current, and grows from 7 to 20 meters in two years.
Most of them are harvested in Hokkaido, the northern island of Japan.
Kombu-kelp and Wakame-seaweed are similar in how they look, but they are quite different.
Wakame-seaweed grows in the warm current, instead of Kombu-kelp in the cold current.
Kombu-kelp contains Glutamic acid, which is used to make food more tasty, and this gives Kombu-kelp their overwhelming market price."

Get cooking!

On Japanese cooking: By the side of the other Rocky stands Keiko