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Kombu alga for dashi ⋅ okui Kaiseido ⋅ 30g

山出し 昆布

Marque : Okui Kaiseido

Usual price 6.30 €
Promotional price 6.30 € Usual price 6.30 €
Unit price 1,260.00 €  by  kg
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This edible algae is cultivated in the clear waters of the Sanriku region, in Japan, where it is renowned for its rich and deep Umami flavor. The Yamadashi Kombu, also known as Makombu, is often used to make dashi, a basic broth used in many Japanese dishes. This algae is also perfect for adding a touch of Umami flavor to a variety of dishes, including soups, stews, rice dishes and salads.

Sku:1000346

Delivery in France

Available in a relay point in France from € 50 purchase and at home from € 80.

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Our tips

Perfect for the pot soup and the simmered soup broth. Please use 30 grams with 8 cups of water as a guide. If you put kombu in water in a plastic bottle and cool it in the refrigerator for 3 to 4 hours, you can also enjoy it like Kombu water. After preparing the Dashi broth, season it with soy sauce or mirin to taste it.

Kombu 100% (Japan, Hokkaido)

Keep out of light, in a dry and temperate place.

for 30g Energy: 42kcal Proteins: 1.1g Lipids: 0.4g Carbohydrates: 19.1g Salt: 1.9g

To make your homemade dashi broth, wipe your kombu with a damp cloth and add the contents of a sachet in 1 liter of water and let stand for 1 night. Then boil this water then leave for about 1 hour. Remove the kombu, and that's it, your dashi is ready! Tip for a vegan broth even richer in Umami: add 3 dried shiitakes with the Kombu. Tip #2 "Anti Gaspi": rather than throwing the kombu, you can cut it and add it to a raw salad, or just eat it, soaked in soy sauce.

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M
M. S
Very tasty

Perfect for broth or in rice water.