Kombu Kelp: Hand-harvested Sun-dried- Light Cellar
A natural source of umami, kombu is not only delicious itself but acts as a whole food flavour enhancer, further extracting the inherent flavours in the food with which it is cooked. The white powder on the surface is the amino acid, glutamine. Used extensively in Japanese cooking and the main ingredient in dashi broth. Also known as sea tangle, this brown algae is a natural source of iodine.
Use raw, sauteed or soaked. To make a kombu stock, heat 10g of kombu in 500 ml water to just below boiling
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