High in glutamic acid, kombutang is used in Japan to prepare dashi, a clear broth with a pronounced umami flavor. This wild-collected Rausu Kombu comes from the island of Hokkaido and produces a strong and full-bodied broth.
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- Order number: 90521050
- Open text field 1: Kombu, seaweed, tang, dashi, Japan, Asia, Asia
- Open text field 2: 12122100
also: konbu, dasima, haidai
High in glutamic acid, kombu kombu is used in Japan to prepare dashi, a clear broth with a pronounced umami flavor.
This wild-collected Rausu Kombu originates from the island of Hokkaido and produces a strong and full-bodied broth.
You will need about 10g per liter of broth. Cut off the desired amount with scissors and rinse briefly under running water. Then break in several places so that the flavors dissolve better. Then add to the water and heat slowly until almost simmering. Remove the kombu and add about 25g of bonito flakes (finely sliced smoked tuna) to the water, wait for them to sink in and remove the pot from the heat. Allow to steep for about 15 minutes and then strain (if you want the broth to be completely clear, use a coffee filter).
The broth serves as a base for numerous soups and sauces, most notably the famous miso soup.
Ginger, sansho, shiso, sesame.