Japanese Kombu/Konbu l Dried Kelp Seaweed snack- For Dashi Stock (20g/50g/100g) Snack

FOR BUYERS OF THIS PRODUCT!! Please take note that the white powdery substance found on the surface of kombu is called mannitol, an umami substance. It is occasionally mistaken for dirt or mold, but one should not try to wash it off as all of the umami substance would be lost. Instead, you can simply wipe down the kombu with a wet towel to gently clean the surface.

Dried kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads. Unlike other seaweed varieties, kombu can be used to make dashi. Dashi is a soup stock that tastes of umami, famously known as the fifth taste. It is the foundation of the delicate flavor of Japanese cuisine. Note that no other seaweed can be used to make dashi. The characteristics of kombu are an indispensable element of Japanese cuisine.

How to use:

The ratio of water to kombu:

Allow for a minimum of 10 grams to 15 grams of kombu per 1000 ml(1liter) water

Kombu can be used to make a light broth for Asian soups like miso soup, noodle soup, and dashi broth for various Sauces for gyudon, katsudon, tempura sauce and other Japanese dishes