Réference : NISSHIN7
Ma Kombu is the most commonly used kombu for the preparation of dashi broth.
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Ours has been selected by one of the best Japanese katsuobushi (dried bonito) producers who have carefully selected the most famous ingredients for the creation of a delicious dashi broth.
This ma kombu is cultivated along the western coast of Hokkaido island.
Our perfect combination : This ma kombu can also be used to marinate foie gras, fillets of fresh fish and vegetables.
Our tip : break two 10 cm² pieces and leave to soak in your broth or soup without boiling for about twenty minutes before the dish is ready. Steeped in your cooking water, it will bring another dimension to your consommés.
Ma Kombu is the most commonly used kombu for the preparation of dashi broth.
