Kombu seaweed for dashi ⋅ Okui Kaiseido ⋅ 30g

Located in Tsuruga, Fukui prefecture, Okui Kaiseido has been a specialist in exceptional kombu since 1871. Born in an ancient trading port key to the kombu trade between Hokkaidō and Kansai, the company cultivates know-how handed down through four generations. It selects the best seaweed from the Rishiri and Rebun coasts, which it slowly matures in its own warehouses to reveal their full depth, giving birth to its flagship product: "kuragakoi kombu", refined kombu. Supplying Zen temples such as Eiheiji and top Japanese and international restaurants, Okui Kaiseido perpetuates a demanding artisanal tradition, while conveying a strong message: nourish body and spirit with 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