Kombu seaweed for dashi ⋅ Okui Kaiseido ⋅ 30g

Located in Tsuruga, Fukui Prefecture, Okui Kaiseido has been specializing in exceptional kombu since 1871. Founded in a former port that was a key trading hub for kombu between Hokkaido and Kansai, the company has cultivated expertise passed down through four generations. It selects the best seaweeds the coasts of Rishiri and Rebun, which it slowly matures in its own warehouses to reveal its full depth, giving rise to its flagship product: "kuragakoi kombu," or aged kombu. As a supplier to Zen temples such as Eiheiji and leading Japanese and international restaurants, Okui Kaiseido perpetuates a demanding artisanal tradition while conveying a powerful message: nourishing the body and mind through food rooted in Japanese culture.

To prepare your homemade dashi broth, wipe the kombu with a damp cloth, then place the contents of one sachet in 1 liter of water. Leave overnight at room temperature.
If the taste of the dashi is too light, heat the water to around 60°C for 1 hour, then remove the kombu. Your dashi is now ready to use.

Tip for an even more umami-rich vegan broth: add 3 dried shiitake mushrooms with the kombu.

Anti-waste tip #2: rather than throwing away the kombu, you can cut it up and add it to a raw salad, or simply eat it, soaked in soy sauce.

Store away from light, heat and moisture.

Kombu 100% (Japan, Hokkaido)

Per 30g :
Energy: 42kcal
Protein: 1.1g
Fat: 0.4g
Carbohydrates: 19.1g
Salt: 1.9g