FREE UK MAINLAND DELIVERY ON ORDERS OVER £55
Japanese Hokkaido Kombu - Dried Sea Vegetable
Regular price
£5.49
BUY A CASE & SAVE 5%
Description
Ingredients
Dried sea vegetable (Laminaria japonica)
Nutritional Info
- Fat Free
- Saturated Fat Free
- Sugar Free
- Salt Free
For an explanation of the claims made above please click here
| Typical values prepared stock | g per 100g |
|---|---|
| Energy kCal: | 1 kcal |
| Protein: | 0 g |
| Carbohydrate: | 0 g |
| of which sugars: | 0 g |
| Fat: | 0 g |
| of which saturates: | 0 g |
| Salt: | 0.01 g |
| Energy kJ: | 4 kJ |
| Typical values prepared stock | g per 100g |
|---|---|
| Iodine: | 456µg (304% DRI*) |
Due to the nature of this product, this pack may contain a trace amount of fish, molluscs and/or crustaceans.
High in Iodine. Kombu naturally contains high levels of iodine. People sensitve to the effects of iodine are advised to seek medical advice before consuming this product.
How to Use
Plant-basedClearspring Japanese Kombu is sustainably harvested in the luscious waters off the island of Hokkaido, Japan’s northernmost prefecture.
Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with Clearspring dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces.
You may also like
I
Perfect.
M
Kombu, rich and sustaining. Good to use when cooking beans and gives a sound base for umami sauce using miso and peanut butter.
B
Great to be able to buy a quality kombu in the UK at a reasonable price. I use this to make cold-pressed dashi stock along side some dried shitake mushrooms. (Simply place a couple pieces of kombu in a large mason jar with water and throw in a few dried mushrooms and leave overnight in fridge.) I would recommend this product highly!
G
Great for soup stock, and I’ve started cutting it up into small strips and eating it too. Great quality.
M
Combined with dried shiitake mushrooms, Kombu makes the most delicious dashi stock. I often soak the kombu and shiitake overnight for an even more robust rich umami flavour. Although traditionally used for soup stocks, salads, I always use kombu to soak my dried beans overnight and pressure cook with the kombu to make the beans more digestible. The health benefits of adding kombu to your diet is of course fantastic.
