乾燥昆布 – 25g

Kombu is a type of kelp seaweed known for its ability to enhance flavour and add deep umami to dishes. Commonly used in Japanese cuisine, it is a key ingredient in many traditional preparations, including dashi, a fundamental Japanese soup broth.

When soaked or gently simmered in water, it softens and releases natural savoury compounds that elevate soups, sauces, stews, and even rice dishes.

Cooking: For dashi, kombu is typically added to cold water and slowly brought to a simmer, then removed just before boiling to avoid bitterness.

Rehydration: Before use, kombu is usually soaked in water or lightly simmered to rehydrate and draw out its flavour, making it suitable as both a seasoning and a core ingredient in various dishes.

主な特徴

• 旨みたっぷりの味
• Essential for broth making
• Natural flavour enhancer
• 日本人に広く愛される味食品

おすすめの使い方

• Soup broths
• Stews and sauces
• Rice cooking