Tsukushin Wild Kurokuchi-hama Makombu for Dashi 80g

Description

Bring authentic Japanese flavour to your kitchen with Tsukushin Wild Kurokuchi-hama Makombu, a premium dried kelp perfect for making naturally rich and savoury kombu dashi. Harvested for its deep umami and clean ocean flavour, makombu is one of the most popular types of Japanese kelp used for traditional dashi stock.

This dried kombu is ideal for creating the base of classic Japanese dishes such as miso soup, noodle broth, hot pot, simmered vegetables, Japanese curry, chawanmushi and dipping sauces. It is also a great ingredient for plant-based cooking, adding depth and umami without the need for meat or fish.

Perfect for anyone looking to make authentic Japanese dashi at home in the UK, this 80g pack is easy to store and a little goes a long way.

How to Use

Use kombu to make a simple Japanese soup stock, or add a small piece directly to soups, stews, rice dishes or simmered dishes to enhance flavour. Gently wipe the surface with a dry or lightly damp cloth before use, but do not wash it, as the natural white powder on the surface contains umami.

How to Make Kombu Dashi

1. Add around 10g of kombu to 1 litre of water.
2. Leave to soak for at least 30 minutes, or ideally several hours/overnight for a deeper flavour.
3. Heat slowly over low to medium heat.
4. Remove the kombu just before the water begins to boil.
5. Use the dashi straight away as a base for miso soup, noodle broth, hot pot or Japanese cooking.

For a stronger flavour, you can add bonito flakes after removing the kombu to make awase dashi.

Allergen information

Molluscs, Crustaceans

Storage Information

Store in a Cool, Dry place

Nutritional Information

Typical values per 100g: Energy:712kj / 170kcal, Fat: 1.3g, of which saturates: 0.2g, Carbohydrates: 34g, of which sugars: 0g, Protein: 5.8g, Salt: 6.6g

Ingredients

Kelp (100%)

Contents

80g

Serving Suggestions

How to Use Use kombu to make a simple Japanese soup stock, or add a small piece directly to soups, stews, rice dishes or simmered dishes to enhance flavour. Gently wipe the surface with a dry or lightly damp cloth before use, but do not wash it, as the natural white powder on the surface contains umami. How to Make Kombu Dashi 1. Add around 10g of kombu to 1 litre of water. 2. Leave to soak for at least 30 minutes, or ideally several hours/overnight for a deeper flavour. 3. Heat slowly over low to medium heat. 4. Remove the kombu just before the water begins to boil. 5. Use the dashi straight away as a base for miso soup, noodle broth, hot pot or Japanese cooking.

Prefectures of Japan

Hokkaido

Cuisine

Japanese

Item Code

K3223A