Yutaka’s dashi kombu infuses an umami flavour to Japanese soups and sauces. This Japanese dried kelp is cultivated in Hokkaido’s cold, Northern ocean currents.
Follow the instructions below to make dashi kombu stock:
- Soak the 10g of Yutaka Dashi Kombu in 500ml of water for 30 minutes.
Simmer for a few minutes until the air bubbles start to appear then remove the dashi kombu.
Once you’ve rehydrated the dashi kombu, add the stock to your Japanese cooking, from udon noodle soup to hot pots.
The Yutaka brand began life as a Japanese restaurant 35 years ago. They've fast become the leading supplier of Japanese restaurants gaining a reputation for authentic, flavoursome food which is reflected in the meaning of 'yutaka' - 'good harvest.'
Ingredients: Kelp (Laminariaceae) (100%)
Allergy advice: Harvested in an area where shrimps are present.
Storage: Store in a cool, dry and dark place.
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