Hokkaido Sômen Kombu seaweed
Harvested before maturity in March, they are washed and quickly blanched, thinly chopped and dried very quickly at high temperature. They keep very pleasant texture and crunchiness.
Our perfect combination : dipped in cold or warm water for 5 to 10 minutes, rinsed and drained, they find the color, crispness and intact flavors of fresh seaweed.
- as rehydrated, seasoned with yuzu ponzu soy sauce and grated ginger, red shiso rice vinegar, rice vinegar with agave syrup (plain or mikan juice or sudachi juice), vinegar of nature or honey
- as rehydrated, seasoned with a delicious vinaigrette created by us, mix half vinegar kanisu and roasted rapeseed oil
- as, rehydrated, for your mixed salads
- rehydrated, pan-fried with other vegetables
- rehydrated, as an accompaniment to your noodles (sautéed or not)
- rehydrated, fried in tempura or enrobing fish for frying
| Typ | Kombu |
|---|---|
| Gewicht | 30 g net |
| Herkunft | Hokkaido, Japan |
| Verpackung | sachet |
| Ingredients | 100% ma-kombu (Laminaria Japonica Areschoug) |
| Storage | keep away from light, heat and moisture |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 293 kcal (1244 kJ) ; fat 1,3g, of which saturates 0,3g ; carbohydrate 58g, of which sugars < 0,5g ; protein 12g ; salt 3,0g. |
| Important | Presence of an anti moisture bag in this product. Do not consume |
| Grösse | 30g |
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