Cultured Butter Cured in Kombu

Chef Willie Eick shows how to make cultured butter which he cures in Kombu.

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[sweetboo]

The title says cure but it came across like you just took some kombu to shape it. How is that curing it? Did it sit on the kombu for a period of time?

[IamME-idmg]

Let me clear up some of the questions I see below.
The way this works is by a process in which the umami of the Kombu (Japanese kelp) is leached (cured) into the butter while also extracting moisture. It also works for fish, meats and veggies.
The Kombu needs to be tight to the surface of the butter for it to work. I'll usually soften the Kombu in a steamer to make it more pliable, because it comes dried and very ridged. (you can also brush it with Japanese sake)
After encasing the butter, tightly wrap in cellophane and refrigerate. The amount of time is up to you, but generally speaking a day or two at least and no more than a week.
I've never tried butter, but fish gets more firm and the flavors more concentrated. Perfect for sushi.

[samleddon]

I'm trying to find a way to remove more moisture from butter.