Clearspring Kombu is harvested from the wild in the cold waters off Hidaka in Hokkaido, Japan's northern island. Japanese Kombu is a dried sea vegetable most often used to make Dashi, a multi-function stock that can be used to make stews, sauces and soups and add flavour to noodles. Kombu contains natural glutamic acid which adds flavour to foods by drawing out the taste of the other foods present in the dish. As with most sea vegetables, Kombu is rich in Iodine and contains a large range of minerals. Kombu is seen as a premium sea vegetable with exceptional flavourings. Suitable for vegans. Contains No: nuts or wheat.
|Special Diet Requirements
||Dairy Free, Nut Free, Vegan, Vegetarian, Wheat Free
Directions: Add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice. Season and add to vegetable dishes.
Dried Kombu sea vegetable.
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