WEL-PAC Dashi Kombu 113g

WEL-PAC Kombu is dried edible sea kelp that is mainly used to make Dashi broth in Japanese cooking. This Kombu has a subtle but great savory taste (Umami) when it’s boiled in water. It should be rehydrated in cool water and then cooked to extract its Umami flavor. When it is rehydrated, it grows about 3 times in size.

Making Kombu Dashi is good for preparing clear soups and Nabemono (hot pot) such as Mizutaki and Shabu Shabu. It is a perfect broth for vegetarians since it’s plant-based. 

When Kombu is hydrated, it becomes a soft and tasty ingredient for Nimono (boiled vegetables and meat) and Tsukudani (strongly flavored Kombu).

• Size: 113g
• Ingredients: Laminaria japonica kelp
• Origin: South Korea
• Caution: Rich in iodine! Seaweed naturally contains high levels of iodine. Excessive consumption can lead to thyroid dysfunction.