Kombu leaves Rishiri Kombu Jo

Dashi kombu, a dried seaweed, is an essential ingredient in Japanese cuisine, especially for making umami-rich broths. These broths, often supplemented with bonito fish flakes, serve as the basis for many Japanese dishes such as soups, noodle dishes and vegetable dishes. With their deep, hearty flavour, they also enrich vegetarian and vegan cuisine. The kombu seaweed acts as a natural flavour enhancer. The kombu leaves from Rishiri are particularly large and exude a delicate flavour.

Use: Place 7 grams in a litre of cold water overnight, then remove the kombu and boil as a stock. Use as stock for soups, sauces etc.

Storage: Store in a cool and dry place