Subtle, Sweet & Umami-Packed
KONBU DASHI (真昆布)
KONBU DASHI (真昆布)
Subtle, Sweet & Umami-Packed

Ma-Konbu (True Kelp) For Dashi

$21.50

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  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • High-quality native ma-konbu harvested in Hokkaido
  • Creates clear, clean dashi with mellow taste
  • Gives dishes a refined natural sweetness and depth of umami flavor

Dashi (stock/broth) is the essence of Japanese cuisine, creating umami and enhancing the flavors of dishes. Konbu (kelp) is one of the key base ingredients that creates a clean, clear dashi with a subtle, mellow flavor. Ma-konbu ("true" kelp) is a high-quality konbu with thick leaves and a light brown color. It has a refined sweetness, deep aroma, and rich umami flavor. Nagaike Konbu's high-quality, native (not farm-raised) ma-konbu has a refined flavor and deep aroma. The resulting dashi is a great choice for vegetarians and vegans.


ALSO FEATURED IN OUR DASHI: "UMAMI" PACKAGE

Size: 70g
Storage: Store away from direct sunlight in a Ziploc bag or sealed container to avoid exposure to moisture. Keep away from direct sunlight.
Ingredients: Ma-konbu ('true' natural kelp from Hokkaido)

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.

Suggested Uses: Mizudashi (Cold Brew Method): Place 1-2 konbu strips in a large bottle of water and refrigerate overnight. Nidashi (Hot Brew Method): Place 1-2 konbu strips in a pot of water over medium heat, skimming the surface to maintain a clear dashi. Remove from heat before the water comes to a boil to prevent the dashi from becoming bitter. To release more flavor, try cutting a few slits in the konbu before brewing. Use the resulting dashi in clear soups, nabe, shabu shabu, oden hot pots, cooked vegetables, sushi rice, takikomi gohan (mixed rice), yudofu (boiled tofu), or seafood/fish dishes. Leftover konbu can be made into konbu tsukudani with the recipe found on our website.
Substitutions: Can also be used in compound butters and seaweed salads!
Recipes: Konbu Tsukudani (Simmered Kelp) , Shabu Shabu, Curry Udon
Producer: Nagaike konbu
Prefecture: Osaka

Learn more about Nagaike Konbu

Ma-Konbu (True Kelp) For Dashi

$21.50
KONBU DASHI (真昆布)
KONBU DASHI (真昆布)

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