Concentrated dashi with Extra kombu roots 300 ml

The type of kombu used is Hidaka kombu, which is known for its rich and delicious flavour.

The “ne-kombu” is used, which is the nutrient-rich part very close to the root. This is the newest part of the seaweed containing dividing and developing cells. It is rich in fibre, iodine, calcium, iron and potassium.

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NISDAK1

16.85€ TTC

Dashi concentrate is made using a special technique. It is cooked over a period of three days by melting the kombu until it becomes a stock. It keeps all of its natural flavours, the rich seaweed taste, umami and all of its nutrients.

Each strand only contains a tiny amount of nutrients, making the ne-kombu a rare food.

Here are our favourite ways to use it:

Noodle soup: Add 1-2 tablespoons of ne-kombu stock (for 2-4 people) to a hot noodle soup.  Add soy sauce to taste.

Miso soup: Replace the ichiban dashi (stock made with skipjack flakes and kombu) with ne-kombu stock (1 teaspoon diluted in 15cl hot water (70°C) and make the miso soup as usual.

Rice: Add 1-2 drops of ne-kombu dashi concentrate before cooking the rice (to two cups of rice). This gives the rice a delicious seaweed flavour.

Homemade kombu soy sauce: Add a small amount of ne-kombu stock to your soy sauce to enhance it.

Pickles: Replace your usual pickle recipe with ne-kombu stock. Cut the vegetables into small pieces or slices and mix with 1-2 tablespoons of salt. Mix well with your hands. Add ne-kombu stock and leave to infuse in the fridge for 2-3 hours. Use approximately 2 1/2 tablespoons of ne-kombu for every 3 cucumbers.

  • Weight 300 ml
  • Ingredients : water, yeast extract, 11.75% kombu root, hydrolysed soy protein, 10.00% natural kombu extract, salt, thickener (guar gum and xanthan gum), E331 acidifier.
  • Packaging : glass bottle
  • Storage : Store in a cool, dark place and refrigerate after opening
  • Origin : Hokkaido, Japan
  • Allergenics : soya
  • Nutritional values : Per 100 g : energy 81 kcal (346 kJ) ; fat traces, of which saturates traces ; carbohydrate 7,6 g, of which sugars <0,5 g ; protein 13 g ; salt 17,1 g.
Although Mr Matsuura, the factory director at the time, knew that kombu contained lots of nutrients, it was discarded after extracting its stock. However, in Okinawa, people cooked and drank the kombu, and it was believed to be the reason the people there lived so long. As a result of this, and supporting evidence from the 1970s, in 1985 Mr Matsuura produced a concentrated dashi from the kombu, known as ‘ne-kombu’.

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Concentrated dashi with Extra kombu roots 300 ml

Concentrated dashi with Extra kombu roots 300 ml

The type of kombu used is Hidaka kombu, which is known for its rich and delicious flavour.

The “ne-kombu” is used, which is the nutrient-rich part very close to the root. This is the newest part of the seaweed containing dividing and developing cells. It is rich in fibre, iodine, calcium, iron and potassium.

Write your review