kombu questions

[Guest guest]

I have read in several recipes now that the piece of kombu used when

cooking beans or grains may be re-used. What is the best way to store

kombu like this that has been used? How many times may it be re-used

before it loses its beneficial properties? If the kombu breaks apart

while cooking (as it often does when I cook it with grains), is it okay

to eat it, or should I try to remove it (the recipes always say to

remove it)?

Thanks!

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