Kombu is harvested on the northern island of Japan: the cold climate makes this the place to harvest good kombu. The kombu is harvested by hand: the kombu is wrapped around a long pole and removed from the sea and dried in the sun so that the umami taste is optimally preserved. The Kombu contains a lot of iodine: the most of all seaweeds, gives basic ingredients extra (unami) taste and is an indispensable ingredient for making dashi (Japanese basic stock). Kombu is delicious to cook with (sushi) rice or legumes for extra flavour, delicious to cut very finely and pick, cook or stir-fry with vegetables and delicious to make dashi (Japanese broth) together with shiitake.
There are no reviews yet.