Algae Rishiri Kombu Wild

Name: Algae Rishiri Kombu Wild
Brand: UNENO
SKU: NISUN3B
Price: 194.00 EUR
Availability: OutOfStock

Ref : NISUN3B

€194.00

Tax Included

Out-of-Stock

These rishiri algae Kombu Wild are fished along the shores of Hokkaido Rishiri Island. Their quality is recognized throughout Japan and beyond.

Dried naturally, they were refined for two long years.

Our perfect agreements :
- Dilute in half a liter of 50 g of Kombu for a consisting of 5 to 30 g of kombu for a clear Dashi (to rehydrate it, let marinate at room temperature 6 to 12 hours during, then heat over low heat)
- Start cold cooking and wear water to + 80 ° C + 85 ° C (especially not more)
- Remove the release of the fire and let infuse 10 min (you can just as well continue to cook / heat again over low heat 10 min for more flavor).
A little hard water will allow the Kombu seaweed to express the best of its aromas.
Using your broth for fish swimming, cooking vegetables, Ramen ...

Data sheet

Origin: Hokkaido, Japan
Type: Kombu
Weight: 1 kg net
Packaging: Bag
Ingredients: 100% Rishiri Kombu from Hokkaïdo (Laminaria japonica Ochotensis)
Storage: keep away from light, heat and moisture
Nutritional values: Per 100 g : energy 299 kcal (1269 kJ) ; fat 2,2g, of which saturates 0,8g ; carbohydrate 66g, of which sugars < 0,5g ; protein 4,1g ; salt 6,0g.

UNENO

Dashi, at the heart of Japanese cooking
For more than a century, UNENO is one of the best Dashi ambassadors, which is said to be the very essence of Japanese cooking...
This stock is used for a multitude of emblematic dishes.
Made from edible seaweed – Kombu – and flakes of dried bonito – Katsuo-bushi – Dashi embodies the art of Japanese 'haute-cuisine'.
UNENO : ultimate quality Anxious to guarantee the best sourcing possible for the ingredients of its Dashi, defending an authentic preserved quality, "handing down" an exceptional culinary tradition to future generations, UNENO has always been very keen on developing its know-how to make products of the day, responding to consumer's needs. This is why they are always a success with connoisseurs .
UNENO Dashi production secrets
UNENO guarantees that it only uses the best Kombu in its Dashi, coming directly from the Isle of Rishiri in Hokkaïdo (the most famous Japanese origin).
The other Dashi ingredient is dried bonito (Katsuo-bushi).
UNENO constantly ensures respect of fishing and production norms: the bonito is line or net fished, frozen on board, cut on landing then boiled, smoked, dried, sliced, shaped and finally sun-dried.