Dashi Kombu Seaweed 30g by Yutaka
Japanese dried kelp from Hokkaido
Infuse a rich Umami flavour “fifth taste” & make your Japanese cooking special!
Yutaka Dashi Kombu is cultivated in Hokkaido’s cold, Northern ocean currents.
The Japanese have been using dashi kombu for adding ‘umami’, the fifth basic savoury taste, to their cooking since long ago.
Umami draws out the real flavours of other ingredients and adds depth and complexity to your cooking. You can get the great umami flavour from dashi kombu alone, but also try combining with Yutaka Katsuobushi or Yutaka Dried Shiitake Mushroom to enhance your meal and get the full ‘umami synergistic effect’.
Ingredients
Kelp (Laminariaceae) (100%).
Harvested in an area where shrimps are present.
HOW TO MAKE DASHI KOMBU STOCK:
1. Soak the 10g of Yutaka Dashi Kombu in 500ml of water for 30 minutes.
2. Simmer for a few minutes until the air bubbles start to appear then remove the dashi kombu.
Add the dashi kombu stock to your Japanese cooking such as: udon/ soba noodles with soup, miso soups, hot pot or stews.
Nutritional Information Typical Values
per 100g
|
Energy
|
625kJ/ 149kcal
|
|
Fat
of which saturates
|
2.4g
0.2g
|
|
Carbohydrate
of which sugars
|
66g
19g
|
|
Protein
|
3.2g
|
|
Salt
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5.4g
|
