Kombu dashi is plant based and can be used to put a serious umami kick into any dish even vegan dishes. This kombu dashi from Tomoe uses konbu farmed from the coasts of Hokkaido in Japan which is known for its great seaweed and the the home of kombu. This product is 10 times concentrated so can be used to make stock or added to sauces as a seasoning.
Traditional Japanese stock made from kombu seaweed that is harvested from the coastal waters of Hokkaido, Japan!
Did you know?
The concentrate is made by simmering dried kombu seaweed in water and reducing it into a concentrated liquid form. It is then bottled and ready to use. The result is a rich, savoury, and slightly sweet broth with a distinct umami flavour.
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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.
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.
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