Hi Lynne, the draining is for the veggies. Sorry this is not clear the way it was written. I've updated.

In reading the narrative before the actual recipe, I found this statement:

Once the vinegar mixture has cooled, drain off all of the excess liquid from it (you don't need to squeeze it out).

Im guessing there's something missing that you might want to fix.

Hi Irene, konbu is a kind of algae/kelp that when boiled to can contribute a ton of Umami to the stock. Not sure where to find it but usually Asian and especially Japanese supermarket do have it.

Marc might have more info, I'm just a visitor to the site too :).

Hi Mary, thanks for the suggestion. While konbu and wakame are both sea vegetables, this is like comparing tomatoes to potatoes. Konbu has a high concentration of glutamate which is why it is used to make dashi (wakame does not). I've added konbu to this recipe for its glutamate content to give the dressing umami. Adding wakame (or any other commercially available seaweed) would not have the same effect.

In reply to Irene.

A type of seaweed. If you have a Japanese grocery store near you, you should be able to find it there. Wakame, another type of seaweed that could be substituted? Kombu is thicker though. They have seaweed in Chinese, Korean , probably all Asian stores but they would have a different name.

Hi Irene, I explain about konbu in the headnotes. You should be able to find it at any Japanese grocery store, or check online if you don't have one near you.

Hello Marc,
I'm wondering what Konbu is. Please explain and let me where I may purchase.
Thanks,
Merry Christmas & Happy New Year.