The Japanese pantry
Kombu 昆布
Dried Japanese kombu seaweed, the base of dashi stock.
- Made in Japan
- 50 g
In the kitchen
Taste
- Briny
- Umami
Pair it with
- Katsuobushi
- Shiitake
- Miso
How to use it
- 01 Dashi
- 02 Miso soup
- 03 Sushi rice
- 04 Cooking vegetables and pulses
Origin
Made in Japan 日本製
Kombu is a dried brown seaweed: with katsuobushi it is the base of dashi, the stock of Japanese cooking.
Put it in cold water and heat it slowly, without letting it boil; it adds depth to stocks, soups, rice and vegetables as they cook.
Country of origin Japan, as stated on the label.
Try it in the kitchen
Recipes and preparations with this product.
Technical information
- Formats
- 50 g
- Made in
- Japan
- Botanical species
- Saccharina longissima Miyabe
- Packed by
- Family Foods Srl, Loc. Sansobbia 58, Stella (SV), Italia
- Nutrition information per 100 g
-
Nutrition information per 100 g Energy 871 kJ / 210 kcal Fat 3.0 g of which saturates 1.1 g Carbohydrate 21.5 g of which sugars 0 g Fibre 32.7 g Protein 7.8 g Salt 6.47 g
-
Katsuobushi
鰹節Flakes of dried, smoked skipjack tuna, for dashi and okonomiyaki.
- Formats
- 40 g
- Origin
- Made in France
-
Shiro Miso
白味噌White miso paste from Japan, delicate and rounded, for soups, stocks and marinades.
- Formats
- 500 g
- Origin
- Made in Japan
-
Organic wakame
わかめDried Japanese wakame, for miso soup and salads.
- Formats
- 50 g
- Origin
- Made in Japan
- Certifications
- BIO
-
Hon Dashi
本だしPowdered dashi stock with katsuobushi, shiitake and kombu.
- Formats
- 100 g