Kombu Seaweed Salad with Ginger and Sesame

Begin by submerging the kombu in a saucepan, then cover it with water. Next, bring the mixture to a rolling boil before gradually decreasing the heat to a lower medium setting and covering it. Allow the kombu to become tender, taking around 5 minutes to achieve this. After that, carefully pour off the water and let the kombu cool down until it becomes manageable in terms of texture, a process that can take anywhere from 5 to 10 minutes. Finally, slice the rehydrated kombu into thin, uniform strips.

Now, let's move on to preparing the dressing. In a large bowl, combine honey, soy sauce, grated ginger, and rice vinegar in a whisked mixture. Add the sliced kombu, carrots, cucumbers, and sesame seeds to the bowl, stirring everything together until it's well combined. Allow the ingredients to meld together in the refrigerator for a period of 10 to 15 minutes, during which time the flavors will have a chance to harmonize and blend together.