Ma Kombu Seaweed is a pre-cut, ready-to-use kombu kelp for making dashi stock. It is not only made with excellent quality Ma Kombu kelp from Hokkaido, but also conveniently cut into the perfect size for cooking and packed in a cylinder for easy storage. Because kombu kelp is esteemed when it’s big and thick, premium dried kombu kelp products available in the market tend to be too big to handle in the home kitchen. Considering this, Ma Kombu Seaweed perfectly accommodates the needs of those who desire quality taste without compromising cooking efficiency. Ma kombu from Hokkaido is known to produce beautiful clear dashi stock with substantial umami and elegant sweetness, which makes it ideal for dishes like nabe hot pots, soups, and noodle soups. The dashi from kombu kelp is vegan, but if you like, you can always mix with other dashi bases, such as katsuobushi (bonito flakes) and iriko (dried anchovy). How to use Ma Kombu: You can make dashi stock from Ma Kombu Seaweed in two ways. One way is with a cold brew—just soak the kelp in cold water overnight. The other is by boiling—first, soak the kelp in cold water for 30 minutes, slowly bring it to a boil, and take out the kelp just before boiling. It is recommended to use a ratio of 1% kelp by weight to water (10 grams of kelp to 1 liter of cold water, for example). The cold brew yields a refreshing dashi while dashi made with the boiling method boasts a robust umami. The Ma Kombu Seaweed dashi stock is great for nabe hot pots, soups, simmered dishes, and noodle soups like udon and soba. You can still use the leftover kelp after making dashi stock, for example in kelp tsukuda-ni (kombu simmered with soy, sake, and sugar), kobumaki (stuffed kelp rolls), and tempura. If you'd like to make the dashi stronger and more complex, mix it with other dashi bases, such as katsuobushi (bonito flakes) or iriko (dried anchovy). Ingredients: Kelp (Ma Kombu).
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