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Japanese Hokkaido Kombu - Dried Sea Vegetable
Japanese Hokkaido Kombu - Dried Sea Vegetable
Japanese Hokkaido Kombu - Dried Sea Vegetable

Clearspring

Japanese Hokkaido Kombu - Dried Sea Vegetable

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  • Ingredients: Dried sea vegetable (Laminaria japonica)

    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.

    Product weight: 40g

    Clearspring 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.

    Product Code: SVG0301.040A
    • Sugar Free
    • Fat Free
    • Saturated Fat Free
    • Salt Free

    Nutritional Information

    Typical values (prepared stock) g per 100g
    Energy kJ:  4
    Energy kCal:  1
    Fat:  0
    of which saturates:  0
    Carbohydrate:  0
    of which sugars:  0
    Protein:  0
    Salt:  0.01

    Vitamins and Minerals

    Typical values (prepared stock) g per 100g
    Iodine:  456 µg (304% DRI*)

    Dietary Status

    Yeast Free
    Free of Added Alcohol

    For an explanation of the claims made above please click here

  • To prepare, soak 2g of kombu in 1 litre of water for 20-30 mins. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use.

Customer Reviews

Based on 21 reviews
86%
(18)
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10%
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G
Gwen Brown
Great quality

Great for soup stock, and I’ve started cutting it up into small strips and eating it too. Great quality.

M
Marlene Watson-Tara
The Magic of Kombu

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.

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L
Lesley Harwood-Yoneno
Tasty and nutritious

Very quick and easy to prepare. Goes well in a salad with mange tout and prawns with a lemon dressing.
Alternatively, serve simply dressed with a miso sauce or use with katsuoboshi (dried shaved bonito)to make basic Dashi. Very versatile.

C
Carolina Barata
To me, best quality

Beautifully cut. Sturdy and with an incredibly balanced yang energy. Use it to add minerals to dishes and help to keep them alkaline. Ad to bean stews, soups, etc and is incredible deep fried in the winter. Thank you Clearspring!

S
Sean Miller

Makes a lovely dashi stock

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