Kombu Dashi (Soup Stock).
Kombu Dashi, (Dashi-no-moto), Kelp flavoured powdered soup stock made with kelp from Donan & Hidaka.
Flavour all kinds of meals with authentically salty seaweed depth.
Satisfy your everyday soup stock needs.
Flavour enhancer (E621), Salt, Glucose, Dried kelp powder, Sugar, Flavour enhancer (E635), Kelp extract (Dextrin (Corn, Potato, Sweet potato), Kelp extract, Monosodium Glutamate (Sugar cane, Tapioca), Salt).
|Typical Value||Per 100g|
|of which saturates||0.0g|
|of which sugar||19g|
Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami.
Dashi provides the flavour base for many Japanese dishes.
Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
Meat-free base uses Hokkaido's finest cultivated kelp to ensure broths, seasonings and more carry a distinct umami goodness.
Dissolve in water or hot water.
Combined regularly with miso paste for a warming miso soup and even suited to supplementing stews such as chige.
Stewing umami-rich ingredients such as bonito fish, kombu kelp seaweed and shiitake mushrooms in water and allowing the flavours to infuse.
it makes your dishes more delicious. find your ideal use for this multi-purpose staple and enrich your Japanese cooking possibilities.
Store in a Cool, Dry place. Keep away from direct sunlight.
Once opened keep refrigerated and consume as soon as possible.
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