Shio Kombu (Salted Kelp) - 40% Reduced Salt, 1.12 oz
Kombu kelp is known to contain a lot of umami components as it is used for making dashi broth. Produced with kombu harvested in Hokkaido, soy sauce, and salt, Kurakon’s Shio Kombu has concentrated the umami through its production process—boiled with soy sauce, dried, and dusted with salt. It is a versatile condiment that can be used for any dish. Conventional ways to enjoy Shio Kombu include as a topping over cooked rice, and sprinkled over tofu or salad, but you can also use it as a seasoning for stir-fried, simmered dishes, soups, pasta—you name it. Kombu also contains a good amount of fiber and calcium, and this Shio Kombu contains 40% less salt compared to Kurakon’s regular Shio Kombu with no MSG or chemical additives being used. Tasty, versatile, and with many health benefits, Shio Kombu will have a permanent place on your shelf.
Besides enjoying as a snack as is, it can be used for cooking with a variety of dishes. The simplest way is to sprinkle it over rice, tofu, salad, scrambled eggs, or appetizers like Caprese. You can also add it into soups, noodles, simmered and stir-fried dishes the same way you would salt. Also, Shio Kombu is wonderful with sesame oil, so why not try the combination when making dressings or stir-fried dishes. If you are willing to take an extra step, chop it up and mix into an omelet, potato salad, cream pasta sauce or peperoncino pasta for an umami kick. You can also pickle cucumber, celery, radish, and cabbage with Shio Kombu for an extra umami boost. It’s a magical condiment that complements any-thing—vegetables, fish, meat, and cheese. You have limitless options when cooking with Shio Kombu.
Seaweed, Lactose, Soy Sauce(Water, Soybean, Wheat, Salt), Sugar, Hydrolyzed Protein(Soy), Millet Jelly, Salt, Starch, Yeast Extract, Bonito Extract.