Hokkaido ma kombu A grade is a high-quality variety of kombu, a type of edible kelp that is widely used in Japanese cuisine. Hokkaido is a northern island of Japan that is known for producing some of the best quality kombu due to its cold waters and nutrient-rich environment.
Prized for its thick, tender, and flavourful fronds, which are rich in umami and other savoury flavours. It is commonly used to make dashi, a traditional Japanese stock that is used as a base for soups, stews, and sauces. It can also be used as a seasoning for rice dishes, noodles, and other savoury dishes!
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.
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Kombu is a form of edible kelp or seaweed, commonly used in East Asian cooking. It refers to a wide variety of kelp, most of which are from the laminariaceae family.
So you want to cook Japanese food? Well a cook is only as good as their ingredients,..