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Ma-Kombu (Dried Kelp), 1.83 oz

by Kurakon
$11.80

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.

Seaweed.

Customer Reviews

Based on 2 reviews
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A
Anna
Fantastic base for miso soup

Bought this to create my own miso soup and it was fantastic. Delicious delicate broth. Just follow the instructions and you'll have great base for miso soup

C
Cinnibean
Perfect Dashi

I love this kombu. It makes wonderful, mild, and delicious dashi. It makes all my dishes taste wonderful.