Place kombu strips in large, dry saute pan set over medium-high heat. Toast until a bit of color appears on one side of the kombu pieces, then flip them over and toast until heated through (kombu will also become slightly flexible as it heats up).

Remove from heat and allow to cool (kombu will become hard again once cooled).

Break into 1-inch pieces and in batches grind in a (clean!) coffee or spice grinder.

Will make roughly 1/4 cup.

Store in a cool, dark cupboard.