Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami.
Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
Spec
Origin: Japan
Size: 1kg
Units Per Case: 10
Packaging Material: Card
Manufacturer: Shimaya
Cuisine: Japanese
Ingredients
flavour enhancer: E621
salt
glucose
kelp powder
suger
flavour enhancer: E635
kelp extract (dextrin, kelp eextract)
flavour enhancer: E621
salt
Nutrition
Per 100g
Energy
875kj/206kcal
Fat
0.0g
- of which saturates
0.0g
Carbohydrate
31g
- of which sugar
19g
Protein
19g
Salt
46.3g
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.