Organic Shirakiku Dried Dashi Kombu Kelp 4 oz konbu, dashima or haidai

Description

4 oz Pack of All
Natural, Organic
Shirakiku Dried Kombu Kelp
You are bidding on 1 x 4 oz. pack of Dried Kombu
Kombu is edible kelp from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as konbu, dashima or haidai.
A member of the kelp family, kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals. Dried kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads.
INGREDIENT: Dried Kelp
Seaweeds are becoming more widely known as a healthy food with few calories and rich minerals. Kombu, however, possesses something that other edible seaweeds do not, and this is what makes kombu the “King of Seaweed”. Not only is Kombu delicious on its own, but it is different from other seaweed in that it produces Dashi(stock). No other seaweed has that gift. This exclusive characteristic of kombu is extremely important and is indispensible to Japanese cuisine. Dashi is the base of several dishes and valued as a vital and rich ingredient.
Here are some of our favorite ways to use this sea vegetable:
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To make vegetarian broth
. Kombu can be used to make a light broth for Asian soups like miso, noodle soup, and tofu soup. To make one quart of broth, fill a pot with 4 cups of water and a 4-6" strip of kombu. Cover and simmer for 20 minutes. Add soy sauce if desired. (Use the leftover strip of kombu in other recipes.)
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To make dashi
. Kombu is combined with bonito to make dashi, an essential stock used in Japanese cooking.
•
To soften beans
. The amino acids in kombu help soften beans and make them more digestible. Add a 4-6" strip of kombu to a pot of cooking beans. After an hour or two, the kombu will disintegrate when stirred. (Any stray pieces should be tender enough to eat, or you can remove them.)
•
In stews
. Use kombu to enhance the flavor of vegetable stews. It is particularly good with root vegetables like carrots, parsnips, and turnips.
•
In salads
. Place kombu in a pot, cover with water, and simmer for an hour or until soft. Cut into strips and add to salads.
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As a condiment
. Roast kombu in a dry skillet over medium heat until crisp. Crumble or grind it into a powder and use it as a salt substitute. Sprinkle it over grains, tofu, and vegetables.
Storage:
Does Not have to Be Refridgerated keep in cool Dry place and will last 10-12 months.
Shipped Via USPS First Class Mail with Confirmation
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