Product Review
Kombu is a fine source of natural sodium glutamate, and, when used as a base for soups and broths, acts as a natural flavor enhancer for all other ingredients. Kombu also softens beans and makes their protein more digestible.
- Convenient: Ready-to-use, no need to rinse
- Umami Flavor: Natural glutamic acid crystals on the dried kelp pieces and adds robust savory flavor to any dish
- Pantry Staple: Kombu strips are used to make dashi stock for Japanese soups; add to dried beans as they cook to tenderize, season and reduce cooking time; add to rice when cooking for improved taste
- Versatile: Used throughout Asia in traditional cuisine; known as dasima in Korean
- Topping: Roast the rich, brown seaweed strips in a dry skillet over medium heat and crumble into flakes for flavorsome sprinkles to top salads, rice, or season any number of savory foods.
