Product: Dried Kombu Ingredient: 100% Kelp Origin: Product of China Best Before: 16.03.2022 Kombu is good for both making broth and eating. It is soft and easy to boil. It is the key ingredients for making Dashi and other soup stock. Dashi is the basis for many dishes such as noodle soup or mixed with MISO paste for miso soup. Traditionally made from katsuobushi bonito flakes and konbu kelp strained together, it is quick and easy to prepare. The white powder coating on the kombu is not dirty or sea salt, it is actually glutamic umami. They are nutrients derived from kombu. When kombu starts to dry out, water evaporates but umami doesn’t, and it stays as white powder on kombu. Serving Method: Cook it for soup, cold dish and hot dish after soaking in water. KEEP IN A COOL AND DRY PLACE. #Japanesefood #inMalaysia #soup base #simple soup #fish soup #vegetarian #healthy #suitable to cook with odon noodle #stemboat #army base stew #Korea budae jjigae
