Réference : NISUN3
The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best Kombu in Japan.
The products proposed is made of the seaweed best part, cut in rectangular pieces. These seaweeds were matured during 2 years before selling.
Our perfect combination :
- For a consistent dashi, dilute 50 g of kombu in 1/2 liter of water ; for a light dashi, dilute 25 to 30 g of kombu in 1/2 liter of water (to rehydrate, leave it to marinate at room temperature for 6 to 12 hours, then cook slowly)
- Set the kombu in cooking pot with cold water and bring water to +80°C +85°C (not higher)
- Remove preparation from the stove and let infuse for 10 min (you can also continue cooking / reheating preparation slowly for 10 more min to get more favors).
A gentle water will let the kombu seaweed express all its aromas.
Use the broth for fish stews, vegetables cooking, ramen...
UNENO
Typical & authentic : UNENO style Dashi
The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best Kombu in Japan.
