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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.
Sku:1000350
Delivery in France
Available in a relay point in France from € 50 purchase and at home from € 80.
Can replace the nori sheets of your onigiri 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
