Réference : NISUN3C
These wild Kombu seaweeds were cropped along the seashores of Rishiri Island in Hokkaido.
They are naturally dried and matured for two years to reveal the best aromas and flavors.
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
These wild Kombu seaweeds were cropped along the seashores of Rishiri Island in Hokkaido.
