Dried kombu for dashi, also known as konbu or dashi kombu, is dehydrated edible kelp seaweed. Simply soak this kombu for dashi with bonito fish flakes to make a homemade dashi stock – the delicious base for soups, sauces and dressings. The dark, olive-coloured kombu leaves are cultivated on ropes off the coast, harvested and then sun-dried. This quality kombu still has a white, sea salt residue on the surface which shouldn’t be rinsed off, but gently wiped off with damp kitchen paper. Kombu can be found in health food stores. Rehydrate the dried kombu by steeping for 6-8 hours. Then simmer over a low heat and discard just before boiling. Our dried kombu is sourced from high-quality Laminaria japonica seaweed, sustainably harvested from pristine waters. This kombu is carefully dried to retain its natural flavour and nutritional benefits. Each package contains 113g of dried kombu. Kombu is a type of edible kelp that belongs to the Laminariaceae family, and a staple in Japanese cooking. Kombu is used in many Japanese dishes, from soups and stews to salads and sauces. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Seaweed. Allergy Advice: May contain crustaceans, molluscs and fish. Storage: store in a cool, dry place away from direct sunlight. Once opened, store in an airtight container and consume as soon as possible.
