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THICK LEAF OF ROOT OF KOMBU

THICK LEAF OF ROOT OF KOMBU

With this Kombu (Kelp), you can get thick and slightly bitter tasted soup stock which is suitable for pig bone base ramen soup. When you cook, you can bring out its special tenderness of Kombu. You can use the Kombu after getting dashi for simmered dishes or Tsukudani, one of authentic Japanese food boiled down in soy sauce.

INGREDIENTS

Kelp

ALLERGENS (if applicable)

DIMENSIONS

24.6" x 5.43" x 1.18", 3.52 oz

SHELF LIFE

365 days, room temp

THICK LEAF OF ROOT OF KOMBU

We started export business 4 years ago with the support of JETRO. While participating food show abroad, we currently export about JPY10mil. Japan is mainly exporting Kombu as it is, but we are trying to export such processed products as dashi pack with which you can get real Umami dashi effortlessly.

PREFECTURE