Young tender kombu seaweed
Ref : NISAE3-DOSHO
€7.30
Tax Included
Young tender kombu seaweed is harvested early, at the age of 1 year. It is harvested in spring. Seaweeds are immediately washed and dried very quickly at high temperature to preserve their fragrance, aroma and flavor.
To create a mineral- and umami-rich dashi for miso soup and other broths, add kombu to a pot of cold water and, over medium heat, bring the temperature to just below boiling point for 10 minutes.
Please note:
Very often, a whitish powdery substance may form on the surface of kombu or wakame seaweed. This is not mould but ‘mannitol’ contained in the seaweed. Mannitol is a type of sugar alcohol naturally present in seaweed, and it is the true identity of the white powder that appears on the surface of kelp.
Mannitol seeps to the surface with moisture during the seaweed drying process, and when the moisture evaporates, it adheres in the form of a white powdery substance. This white powder gives dashi a lot of flavour!
Kombu used to make dashi or soaked in water can be sliced and used to make tsukudani, simmering in soy sauce and mirin. It can also be eaten as a side dish or added to salads and stuffings.
Pan-fried, you can use it in papillotes and fish, vegetable, rice and pasta dishes. It adds great flavor and umami to foods. White and powdery substance on the surface of all kombus is mannitol, naturally rich in glutamic acid and source of umami flavor.
NISAE3-DOSHO
Data sheet
- Origin
- Hokkaido, Japan
- Packaging
- Bag
- Ingredients
- 100% kombu seaweed (saccharina longissima)
- Storage
- in a cool, dry place away from direct light.
- Nutritional values
- Per 100 g : energy 216 kcal (916 kJ) ; fat less than 0,6g, of which saturates less than 0,01g ; carbohydrate 46,2g, of which sugars less than 0,2g ; dietary fiber g; protein 7,7g ; salt 8,490g.
Reviews about this product
-
Sophie B.
Published Sep 02, 2025 at 06:33 pm (Order date: Aug 14, 2025)Very good in Miso soup (Translated review)
-
Paul D.
Published Sep 27, 2024 at 03:26 pm (Order date: Sep 12, 2024)Extra! (Translated review)
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Young tender kombu seaweed is harvested early, at the age of 1 year. It is harvested in spring. Seaweeds are immediately washed and dried very quickly at high temperature to preserve their fragrance, aroma and flavor.
To create a mineral- and umami-rich dashi for miso soup and other broths, add kombu to a pot of cold water and, over medium heat, bring the temperature to just below boiling point for 10 minutes.
Please note:
Very often, a whitish powdery substance may form on the surface of kombu or wakame seaweed. This is not mould but ‘mannitol’ contained in the seaweed. Mannitol is a type of sugar alcohol naturally present in seaweed, and it is the true identity of the white powder that appears on the surface of kelp.
Mannitol seeps to the surface with moisture during the seaweed drying process, and when the moisture evaporates, it adheres in the form of a white powdery substance. This white powder gives dashi a lot of flavour!
Young tender kombu seaweed
€7.30
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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