Prefecture: Osaka Producer: Nakagike Konbu Ingredients: Salt (domestic), konbu Vegan, Gluten-free, Dairy-free, Soy-free Size: 60g Storage: Room temperature
Konbu (kelp) is one of the main ingredients in creating umami in Japanese cuisine, and when combined with salt creates “deliciousness”. This konbu salt uses domestic ma-konbu (“true” konbu) combined with moshio, a Japanese salt derived from seawater and seaweed. Unlike refined salt which is pure white, this beige-tinted salt is rich in minerals from the sea including iodine, calcium, potassium and magnesium. With relatively low salinity, moshio has a mild taste. There is a high ratio of ma-konbu which helps to create a deep umami. Just a dash of this special salt will instantly enhance the flavors of your favorite dishes!
Nagaike Konbu was established in 1864 and is currently in its fifth generation. The shop maintains the personal spirit and pride of retailers who sell their own products, with an aversion to mass production. They use high-quality local ingredients and produce handmade, traditional products made by skilled craftsmen.
Suggested uses:Use as you would any fine finishing or cooking salt to add umami to your dishes. Sprinkle on a bowl of rice, to make onigiri (try with umeboshi (pickled Japanese plum) or katsuobushi), in pasta, stir fries, etc. It can also be used to lightly pickle vegetables as in the Salted Konbu and Daikon Asazuke recipe provided.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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