Young kombu algae tender

Young tender Kombu algae are harvested early at the age of 1 year. Their harvest takes place in the spring. They are immediately washed and dried quickly at high temperature to preserve their perfumes, flavors and flavors.

To create a dashi rich in minerals and umami for the miso soup and any other broth, add the kombu to a pan of cold water and, over medium heat, wear the temperature just below the boiling point for 10 minutes.

Note:

Very often, it can be formed on the surface of Kombu algae or wakame, a whitish powder matter. It is not mildew but "mannitol" contained in algae. It is a type of alcohol sugar naturally present in the algae, and it is the true identity of the white powder that appears on the surface of the kelp.

The mannitol seeps to the surface with moisture during the drying process of the algae and when moisture evaporates, it adheres in the form of a white powder substance. This white powder gives a lot of taste to the Dashis!