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Kombu algae leaves vinegared - Okui Kaiseido - 50g

Marque : Okui Kaiseido


Usual price 5.40 €
Promotional price 5.40 € Usual price
Unit price 270.00 €  by  kg
On sale Exhausted
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Kombu cut into thin strips and prepared with vinegar, offering a tender texture and a tangy flavor.

Kombu is a brown algae rich in minerals, iodine, calcium and magnesium. It is used in Japanese cuisine to add flavor to miso soup and to make the famous dashi, the basic broth of Japanese cuisine.

The Kombu vinegared Boro is a versatile ingredient in Japanese cuisine and can be used as a garnish for sushi, salads or noodle dishes.
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  • Our tips
  • Composition
  • Conservation
  • Nutritional values

Add a few leaves on an omelet at the end of cooking for a sea side and the Umami effect. can be put on a dish in r = final touch

Kombu (Japan, Hokkaido), stirred vinegar

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

for 20g
Energy: 22kcal
Proteins: 0.5g
Lipids: 0.2g
Carbohydrates: 9.8g
SEL: 0.6g

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