Kombu powder is a taste of the sea - with plenty of iodine and umami flavour. Kombu, or konbu 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 seaweed 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.
In Korea, kombu is known as dashima or dasima, while in China it's called haidai.
Ingredients: organic kombu seaweed (laminaria ochroleuca). It may contain traces of molluscs, crustaceans and fish. It may contain small natural materials of marine origin.
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