Dried konbu of the highest quality, which is primarily used for dashi when making soup for ramen, udon, misoshiru, etc.
Hidaka konbu originates from Hokkaido in Japan and contains nothing but kelp.
Use 2 gr of konbu with 200 ml of water, and katsuobushi bonito flakes can also be added to get the exactly right taste.
You can also boil whole pieces of konbu in water if you want to use them in salads, etc.
Country of origin: Japan
If you have questions for this product, then send us an e-mail to firstname.lastname@example.org and we will get back to you as soon as possible.
We are frequently adding new recipes to our Inspiration blog, so check in once in a while to see if more great dishes have shown up. If you're looking for a recipe, then write us!