Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu dashi is made by putting either whole dried or powdered kombu in cold water and heating it to near-boiling. The softened kombu is sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.
Kombu is also used to prepare a seasoning for sushi rice!
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