Kombu powder is a taste of the sea - with plenty of iodine and umami flavour. Kombu seaweed is used extensively in Japanese cuisine, notably to make dashi stock. In its powdered form it can also be used to make the hot Japanese drink, kombucha, and is added to rice seasoning when making sushi.
Try adding kombu powder to vegetable purées, stocks and stews to introduce another salty, smoked, umami-rich dimension. Or even mix a little into scrambled eggs before cooking. Kombu powder can also be sprinkled over meat or fish and added to breadcrumbs when making tempura.
Ingredients: organic kombu seaweed (laminaria ochroleuca)
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