Description
This kombu is harvested from the cold, clean waters around Hokkaido, a region known for producing some of Japan’s finest sea vegetables. When simmered, it releases natural glutamates that help create a deeply savoury broth.
Use it to make dashi, enrich soups, stews, beans or to soften during cooking for added umami. Kombu is firm when dry but softens beautifully with heat, lending a subtle ocean flavour without becoming overpowering.
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