KOMBU
(BULK SUPPLY）
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
10KG /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
36 months