Kombu
A seaweed typical of Asian cuisine, particularly in Japan, Kombu is grown mainly in the Hokkaido region. It is extremely rich in umami, potassium and iodine and has a complex, deep flavour. This seaweed is most commonly sold dried, but can also be eaten fresh as sashimi.
It can also be brewed to make a very tasty broth called kombucha or ‘kombu tea’. Combined with dried bonito, it is the second mainstay of Japanese cuisine after white rice: dashi stock, the basis of miso soup and a thousand other Japanese dishes.
Kombu is a strong seaweed, so it’s best to prepare your broths in boiling (or cold) water so as not to extract too much flavour and make your preparation undrinkable!
Showing all 12 results
Products
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White Ponzu “Shio Ponzu”
Producteur : Oochi 13.90 € Add to basket -
Wild Rausu Kombu
Producteur : Coopérative des pêcheurs de Rausu 25.50 € Add to basket -
Makurazaki Authentic Awase Dashi
Producteur : Odashi 19.50 € Add to basket -
Kombu and Shiitake Dashi Concentrate
Producteur : Choko 8.20 € Add to basket -
Tsugaru Apple Vinegar with Kombu
Producteur : Kanesho 25.00 € Add to basket -
Shiitake Soy Sauce
Producteur : Yamagen Jozo 5.00 € Add to basket -
Concentrated Kombu Dashi
Producteur : Hokkaido Kenso 19.50 € Add to basket -
Concentrated Shiro Dashi
Producteur : Yagisawa 22.50 € Add to basket -
Tomato Ponzu Sauce
Producteur : Ogon no Mura 14.00 € Add to basket -
Bonito, Kombu and Shiitake Dashi
Producteur : Seto Tekko 11.90 € Add to basket -
Nituke Koikuchi Classic Soy Sauce
Producteur : Yuasa 17.00 € Add to basket -
Spicy Sauce for Kimchi
Producteur : Momoya 10.00 € Add to basket