Dashi Kombu Dried Seaweed Kelp MAKOMBU Hokkaido Konbu Hokuso 5.3oz
- Hokkaido is located in the north of Japan, and due to its good marine environment, it is able to produce high quality Kombu. Kombu, Kelp, is a large species of seaweed. Over 95% of Japan’s kombu is caught in Hokkaido. "MAKOMBU" is one of the highest grade kombu and it is good for both making broth and eating (Refined, sweet, and clear broth)..
- ABUNDANT UMAMI //The delicious umami taste of kombu stock comes from an abundance of amino acids..
- GOOD FOR THE HEALTH //Kombu is also attracting attention for its incredible health benefits. It is rich in fiber, one of the six most important nutrients that the body needs. The fiber found in kombu includes a soluble fiber and a natural binding agent, which helps the right conditions in the intestines..
- HOW TO MAKE DASHI // 1. Hidaka kombu is not flat so that wash it to remove the dirt on the surface. 2. Soaking about 10g~20g (0.4oz~0.7oz) of kombu per one liter of water for 30min. 3. Turn on medium heat. 3. Remove it just before boiling. //Versatile ingredients that are the basis for many dishes such as noodle soup or mixed with miso paste for miso soup. Try this excellent dashi with your favorite dishes..
- The cuts have a size of about 27 cm (10.6"). Please store the kombu in a dry environment after opening. ....