Ma-Kombu (Dried Kelp), 1.83 oz
Due to COVID-19, international distribution and products' demands and stock has been unpredictable. In result, we are experiencing over stocking for products close to its expiration dates. These products are too good to go to waste, so we are offering limited time special price. Expiration date is 2/28/2022. Availability depends on its stock.
Kombu is one of the main ingredients used to make high-quality dashi stock. This dried kelp has a distinctive mellow taste and is packed with healthy minerals. The leaves of ma-kombu are much longer and wider than other types of kombu. The broth made with ma-kombu is clear, delicate and aromatic. As the highest rated and the most popular type of kombu, it is used by many of the Kaiseki chefs in Japan to make an amazingly flavorful dashi broth for soup, noodle dishes, and simmered dishes. You can consider it the umami of the sea!
When kombu is used to make a broth, it adds a rich, deep flavor to a dish, further enhancing the taste of other ingredients. To make high-quality kombu dashi:
1. In a large pot, add 4-5 cups of water and 0.5 oz of ma-kombu. Let sit for 30 minutes.
2. Cook on low heat until the water starts to simmer.
3. Remove the ma-kombu.
4. Enjoy this delicious and aromatic broth with noodles, vegetables, shellfish, and many other ingredients!
In addition to dashi broth, ma-kombu can also be used to as a primary ingredient in numerous dishes, including shio-kombu, oboro-kombu (dried shredded kombu kelp), or tororo-kombu.