A high quality dried Kombu seaweed, a fundamental ingredient in Japanese kitchen, used to make the authentic vegetarian dashi soup, rich in umami.
Once softened to make vegetarian stock, the remaining kombu can be also eaten or be sliced and used to make tsukudani (佃煮), a great side dish for rice, just simmering it in soy sauce and mirin.
Dried kelp (Laminaria japonica).
The best ingredient to build up many delicious Japanese dishes.
28 cm x 36 cm x 3 cm