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KOMBU

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.

KOMBU

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.

Keywords

VEGANMACROBIOTIC

Available Packagings

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.

Recipes

Youtube

Specification sheet

Product of

Japan

Ingredients

Kombu (Saccharina longissima Miyabe)

Shelf life

24 months

MUSO CO., LTD.
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