Top 10 Best Dasima

Hokkaido is located in the north of Japan, and due to its good marine environment, it is able to produce high quality Kombu. Kombu, Kelp, is a large species of seaweed. Over 95 of Japans kombu is caught in Hokkaido. HIDAKA KOMBU is the one of the highest grade and it is good for both making broth and eating a characteristic of dashi is having a strong seaweed aroma and a dark-colored broth. It is soft and easy to boil.. ABUNDANT UMAMI The delicious umami taste of kombu stock comes from an abundance of amino acids.. GOOD FOR THE HEALTH Kombu is also attracting attention for its incredible health benefits. It is rich in fiber, one of the six most important nutrients that the body needs. The fiber found in kombu includes a soluble fiber and a natural binding agent, which helps the right conditions in the intestines.. HOW TO MAKE DASHI 1. Wipe the surface of the kombu with the cloth wrung tightly. Do not wash 2. Soaking about 10g20g 0.4oz0.7oz of kombu per one liter of water for 30min. 3. Turn on medium heat. 3. Remove it just before boiling. Versatile ingredients that are the basis for many dishes such as noodle soup or mixed with miso paste for miso soup. Try this excellent dashi with your favorite dishes.. The cuts have a size of about 36 cm 14.2. Please store the kombu in a dry environment after opening. White powder might sometimes appear on the surface of the kombu sheets that is umami..

Use to enhance the flavor of soup or stew. Add to water and boil to make kombu broth. Dried seaweed.

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Dried Kombu Seaweed Laminaria Japonica. Superior Flavor. Harvested and processed using traditional methods. Easy seal packaging.

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AUTHENTICALLY KOREAN - Great taste starts with great ingredients. Experience the taste and quality of fresh and natural ingredients sourced from the best locations in Korea. Our Kombu is domestically and naturally grown, harvested, and dried in the southern region of the Korean Peninsula.. 100 NATURAL PROCESSES - Our high quality kombu starts its journey as kelp growing in the clean and clear sea of Wando, Korea. Every year the kombu is harvested at the optimal time and sun dried. By using these natural processes the kombu retains all its naturally occurring minerals and nutrients.. EXCELLENT FOR DASHI AND SOUPS - Kombu is used with bonito to make dashi broth, an essential soup stock in Japanese food. Korean kombus umami flavor can also enhance the flavors of other soups and stews. This package comes in portions to make it more convenient to cook with and store at home.. OTHER WAYS TO ENJOY - Kombu can also add depth of flavor to savory seafood or vegetable dishes. Simply simmer in water before adding it to salads or vegetable side dishes dressed in sauces like soy sauce, miso, or sesame oil. You can also roast or tempura kombu to add a crunch to your favorite dishes.. QUALITY YOU CAN TRUST- Nonghyup is known for using high quality, 100 natural Korean ingredients in all its products. Ingredients are grown on the best farms in Korea to meet our high standards. Foods are cultivated using all natural practices and no artificial or chemical fertilizers are used.. Unit count type Ounce.