Wild Rishiri Kombu seaweed - Short datee
Wild Rishiri Kombu seaweed - Short date
These wild Rishiri Kombu seaweeds are cropped along the shores of Rishiri Island in Hokkaido. Their quality is recognized throughout Japan and beyond.
Naturally dried, they have been matured during 2 years.
Our perfect combination :
- For a consistent dashi, dilute 50 g of kombu in 1/2 liter of water ; for a light dashi, dilute 25 to 30 g of kombu in 1/2 liter of water (to rehydrate, leave it to marinate at room temperature for 6 to 12 hours, then cook slowly)
- Set the kombu in cooking pot with cold water and bring water to +80°C +85°C (not higher)
- Remove preparation from the stove and let infuse for 10 min (you can also continue cooking / reheating preparation slowly for 10 more min to get more favors).
A gentle water will let the kombu seaweed express all its aromas.
Use the broth for fish stews, vegetables cooking, ramen...
| Typ | Kombu |
|---|---|
| Gewicht | 1 kg net |
| Herkunft | Hokkaido, Japan |
| Verpackung | sachet |
| Ingredients | 100% Rishiri Kombu from Hokkaïdo (Laminaria japonica Ochotensis) |
| Storage | keep away from light, heat and moisture |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 299 kcal (1269 kJ) ; fat 2,2g, of which saturates 0,8g ; carbohydrate 66g, of which sugars < 0,5g ; protein 4,1g ; salt 6,0g. |
| best before : | 11/30/2022 |
| Grösse | 30g |
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