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Kombu seaweed is an edible variety of seaweed that is identifiable thanks to its width, thickness and dark color. It has the highest iodine content among the seaweeds eaten in Japan. It is mainly boiled to make dashi broth or used to season various dishes.
Description: Rausu kombu is a rare type of kombu. Due to its high amount of glutamic acid (the umami component, its leaves are broad rather long and rounded). They are easily...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. 3 days are needed to prepare this premium kombu...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. Once the kombu is cooked and simmered, it is covered...
Description : Kombu wide leaves are finely sliced then cooked in soy sauce, without any additive. Afterwards, they are dried. The variety of kombu used is wild Ma Kombu....
Description: This kombu powder is made by a producer specilized in seaweeds of all kind. Preservative and colorant free, it is made from Japanese ingredients such as Kombu Rausu...