PREMIUM GRADE SHIO KOMBU

His story goes back to the Heian period (794-1185). The Japanese were simmering kombu in Hishio, a salty condiment ancestor of soy sauce.
Shio Kombu has popularized during the Meiji era (1868-1912), when a dried food store in Osaka started selling seasoned kombu.
Today, it is one of the flowering condiments of cooking in Hokkaido, the northernmost island of the main islands of Japan.
It is very tasty, salty and sweet, much more than the unfounded kombu. It is appreciated for his iodized flavor. A little pinch is enough to take up a dish.
The Kombu Shio is a source of glutamate and also contains high levels of iodine, minerals and vitamins such as calcium, iron, magnesium, potassium, vitamins A and C, as well as oligo-elements like copper and zinc. It is rich in dietary fiber and enzymes.
This shio Kombu is made without amino acids or additive or dye or preservative.
The kombu used is harvested in the renowned waters of the Hokkaido Sea, north of Japan.
The kombu is first dried and long refined to maximize its umami according to a single process.
To do this, our craftsman uses a homemade Dashi salt, natural sea salt slowly simmered with a rich Kombu and Shiitake Dashi. It benefits from the synergistic umami effect by combining a rich Kombu + dashi from sea salt + dried shiitake mushrooms. Everything is carefully simmered in a pot. This salty kombu is full of umami and offers a delicious aftertaste that rivals with any chemical seasoning.
This Shio Kombu will enhance omelettes, carpaccios and tartars of meat or fish or even crustaceans, the simmered dishes, the marinades, salads, pasta, fatty livers, rice, the Onigiris, woks and other vegetables skipped ...
Our Shio Kombu is compatible for vegetarian or vegan power supplies.