Dried kombu for dashi, also known as konbu or dashi kombu, is dehydrated edible kelp seaweed. Simply soak this kombu for dashi with bonito fish flakes to make a homemade dashi stock – the delicious base for Japanese soups, sauces and dressings.
The dark, olive-coloured kombu leaves are cultivated on ropes off the Japanese coast, harvested and then sun-dried. This quality kombu still has a white, sea salt residue on the surface which shouldn’t be rinsed off, but gently wiped off with damp kitchen paper.
Rehydrate the dried kombu for 8-10 minutes in water so that the seaweed is chewy and malleable – perfect for adding to miso soup, eating alone sashimi-style or even wrapping around fish before cooking on a grill or barbecue.
Allergy Advice: May contain crustaceans, molluscs and fish.
Storage: store in a cool, dry place away from direct sunlight. Once opened, store in an airtight container and consume as soon as possible.
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