Kombu Seaweed mainly harvested in the northern part of Japan such as Hokkaido, plays an essential role in Japanese cuisine. It is used for making soup stock that is widely used in many Japanese dishes
50G Stand Pouch X 200 /CTN
How to Use
Soak 2.5g Kombu in 1.5L of water. Bring to boil. Remove the kombu and the liquid (dashi) is ready to use for miso soup or any other dishes. Due to its natural tenderizing properties, Kombu is especially helpful when cooking dried beans.
Kombu (Saccharina longissima Miyabe)