A staple of Japanese cuisine, dried kombu is made from fresh kelp harvested off the northern parts of the Japan coastline and then sun dried until all the moisture has evaporated, and the flavour has intensified.
Taste: Slightly salty and with a strong umami flavour, kombu contains glutamic acid (the basis of monosodium glutamate or MSG), which enhances flavour and tenderises proteins in dishes.
Kombu is one of the main ingredients in making a good Dashi stock base that can then be used for miso and dressings. Alternatively soften in with hot water and then use it sliced in salads, stews and more.
Also, known, or spelt Konbu.
- Size: 25gm Bag
- Product of Japan