Description

Dashi Kombu – The Umami-Rich Seaweed

Product Description

Dashi kombu is a traditional Japanese seasoning that is made from a species of the brown algae genus Saccharina, harvested from the cold waters of the northern Pacific Ocean. It is sun-dried and cut into long, thick strips that are easy to use and store. Dashi kombu is the key ingredient for making dashi, a simple and versatile broth that adds depth, umami, and balance to any dish.

Key Features

• Rich, savoury, and complex flavour
• Long, thick, and smooth texture
• Dark brown color
• High in minerals, vitamins, antioxidants, and iodine
• Suitable for vegan and vegetarian diets

Product Highlights

• Dashi kombu is perfect for making dashi, a clear and aromatic broth that is the base of many Japanese dishes, such as miso soup, udon noodles, ramen, and chawanmushi.
• Dashi kombu can be used to flavour other dishes, such as rice, beans, vegetables, and tofu, by adding it to the cooking water or steaming it with the food.
• Dashi kombu can be rehydrated and sliced into thin strips, and eaten as a salad, pickle, or snack, with a dressing of vinegar, soy sauce, sugar, and sesame oil.
• Dashi kombu can also be simmered with sugar, soy sauce, and mirin, a type of rice wine similar to sake, to make a sweet and savoury dish called kombu no tsukudani.

Product Packaging

Dashi kombu is packaged in a resealable plastic bag that protects it from moisture and light. The bag has a label that shows the product name, logo, information, and expiration date. The bag also indicates the weight, origin, and cultivation method of the dashi kombu, such as wild or farmed. The net weight of the product is 4 oz (113 g).