Dried Kombu filaments are a unique variety of seaweed popular in Japanese, Chinese and Korean cuisine. Kombu has the umami flavour distinctive to dried seaweed but is less salty with a more gentle, mushroom-like flavour and sweet aroma, which makes it ideal for flavouring light soups and ramen broths.
Soak these dried kombu filaments in boiled water to make a rich dashi stock to add to soups, hot pots and ramen broths. The rehydrated ribbons can also be used to add chewy and satisfying texture to dishes such as miso soup, or as a sushi accompaniment.
Kombu had a white residue on the surface, which does not need to be rinsed as it contains much of the flavour.
Usage: Rehydrate the filaments in 30 times their volume in water. 10g of dried kombu equals 75g of rehydrated seaweed.
About Algeus De Bretagne
Algeus De Bretagne are pioneers of edible seaweed and sea plants. In 1986, they discovered that the cold Atlantic waters off the coast of Brittany mirrored the growing conditions of exotic seaweed varieties from across the globe. They have been growing and harvesting speciality seaweed in Rosporden, Brittany ever since, developing innovative products to enjoy this extraordinary ingredient. Their ‘sea urchins’ select and harvest the algae by hand, which is processed and salted within 24 hours. They pride themselves on producing the freshest, nutrient-rich seaweed.
Ingredients: 100% dehydrated Kombu.
Allergen advice: May contain traces of molluscs, fishes and crustaceans.
Storage: Store at room temperature in a cool dry place, away from light before and after opening.
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