Dashi Kombu 30g

Japanese dried kelp from hokkaido
Infuse a rich Umami flavour “fifth taste” & make your Japanese cooking special!

How to make Dashi Kombu Stock:

1. Soak the 10g of Yutaka Dashi Kombu in 500ml of water for 30 minutes.
2. Simmer for a few minutes until the air bubbles start to appear then remove the dashi kombu.

Add the dashi kombu stock to your Japanese cooking such as: udon/ soba noodles with soup, miso soups, hot pot or stews.


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