Japanese Kombu Dried Sea Vegetable 40g

Sustainably harvested from the luscious waters off the island of Hokkaido, Japan's northernmost prefecture, this kombu is the key ingredient used to make Dashi, a stock popular in Japanese cooking.

Try cooking it with our dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces.

Our Sea Vegetables, also known as the nutritional powerhouse from the sea, include carefully selected mineral-rich, low-calorie, and delicious Seaweeds such as Arame, Wakame, Kombu and Nori.

Seaweed is an incredibly versatile food and can be enjoyed as a snack with our popular Seaveg Crispies.

Used as a gelling agent with our Agar Sea vegetable flakes or used to elevate a variety of dishes from soups and stir-fries to traditional Japanese sushi.

Due to the nature of this product, this pack may contain a trace amount of fish, mollusks and/or crustaceans.

Guidance from food safety authorities suggests limiting the consumption of Hijiki to 5g dry weight per week.

All our products have a distinctive flavour.

We never use any artificial additives or add refined sugars.

Our passion is to show you just how delicious and abundant a plant-based diet can be, not only how it tastes, but also how it keeps us healthy and thriving.

Our products make a valuable contribution to sustainable agriculture, by supporting organic farmers and artisan food producers. Through enriching the soil and caring for the eco-system, we are protecting the world that we pass on to our children.

• ideal ingredient for Dashi
• very popular in Japanese cooking
• sustainably harvested
• has a delicate texture
• mineral-rich and low-calorie

Indication: To enrich all your Japanese style recipes

Direction for use: To prepare, soak 2g of kombu in 1 litre of water for 20-30 mins. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use

Ingredients: dried sea vegetable (laminaria japonica)