Cultivated Kombu Ma kombu 1kg

The most commonly used Kombu for prepartion of dashi broth

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NISSHIN7

80.20€ TTC

Makombu is the most commonly used kombu for the preparation of dashi broth.
Ours has been selected by one of the best Japanese katsuobushi (dried bonito) producers who have carefully selected the best ingredients for the creation of a delicious dashi broth.
This makombu is grown according to very strict rules and rigorously checked for size.
Only the best parts of the kelp are preserved, those richest in flavour.
This makombu 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 broths and soups.

  • Weight 1 kg net
  • Ingredients : 100% makombu (Saccharina japonica)
  • Packaging : bag
  • Storage : Keep away from heat and moisture
  • Origin : Hokkaïdo, Japon

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Cultivated Kombu Ma kombu 1kg

Cultivated Kombu Ma kombu 1kg

The most commonly used Kombu for prepartion of dashi broth

Write your review