Rishiri Kombu seaweed
SKU
NISIZK10
It is thinner than ma-kombu and is slightly wedge-shaped near the stem. The leaves are dark brown and hard.
Our perfect combination : It is mainly used to make dashi broths and is particularly popular in the tea ceremony dishes in Kyoto. Hard leaves prevent discoloration or deterioration during planing, making it an ideal ingredient for high-end tororo-kombu.
| Typ | Kombu |
|---|---|
| Gewicht | 25 g net |
| Herkunft | Hokkaido, Japan |
| Verpackung | PET container |
| Ingredients | 100% kombu (Laminaria Japonica) |
| 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. |
| Important | Presence of an anti moisture bag in this product. Do not consume |
| Grösse | 30g |
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