Kombu dashi is a vegetarian soup in Japanese cuisine. Kombu means kelp or seaweed, which is made from kelp or dried algae. It is suitable for hot pots, which are single-pot dishes, slow-cooked dishes, sauces and miso soup. It is well known that making kelp fish soup is very simple, all you need is water and kelp, and you can do the least amount of work in an hour.
Japanese broth has always been made with kelp, which is a dry kelp filled with glutamic acid. Kelp brings a rich flavor to each broth and every dish made with it. Kelp can be found in Asian supermarkets and some chain grocery stores. High-quality kelp is a white crystal with a lot of turbidity on the surface.
For example, freshly eaten sashimi and soy sauce and rice (a similar rice wine). Of course, it can also be used to make other dishes. The way of eating kelp can also be eaten by vinegar pickling and shredded.
Dashi in Japanese refers to any raw material used for cooking. Dashi Kombu is made from the second-grade ma-kombu ("Real Bull Kelp"), which is delicious after cooking. Usually in the Japanese-style dining in East Asian countries, the soup kelp is used when making the yoghurt soup. The soup kelp and the flavor are mixed together and can be eaten in a bowl.
It is a vegetable and therefore suitable for vegetarians.
It is a 100% renewable resource. After harvest, the root stalk of the kelp is preserved and can be re-grown. It does not require pesticides, herbicides, fertilizers or any chemical additives. It can be used with almost any dish, and the fish can only be used due to its inherent smoky flavor. Used in certain dishes.
If you have a particularly alkaline hard water in your area, we recommend using chopped broth with kelp for the best flavor. When making soup with broth, we recommend adding 50 grams of kelp to 5 liters of water (2 ounces per gallon). This ratio is most suitable.
Dashi Kombu
Kombu Dashi
Kombu
Bulk Kombu Seaweed
Kombu Kelp
Kombu Wakame Seaweed
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