Dashi Kombu is a sun dried Japanese kelp needed to make soup stocks. Dashi soup stock is known for being salty and very flavorful. It is most commonly used as bases for miso and udon soups. Steep a 4-6 inch piece in hot water for 5-30 mins. Make sure not to boil the water as it will cause the dashi to break up.
Amount Per Serving
Calories From Fat
% Daily Value
NUTRITION FACTS Serving Size: 0.3 oz (8.5g) Servings per Container: 7 Net wt. 2 oz
Percent Daily Values (DV) are based on a 2,000 calorie diet
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Note: Dashi Kombu will usually have white spots that may look like, but is not, mold. These white spots are called "mannitto" or "umami seibun" in the Japanese language and are part of the Dashi Kombu. These white spots occur as part of the natural drying process of the product and bring out the flavor; it is recommended not to wash Dashi Kombu before use in cooking.
I bought 3 packages of this kombu to fill my order to just below the next shipping rate, so I get them without additional shipping fee. I use it for making Dashi and Tsukudani, both with excellent result.
I make a quart of Dashi from .7 oz of piece(about 3 per package). Boil a quart of water and immerse the Kombu in it for about an hour. It makes a tasty broth for just about anything(in place of chicken broth for the vegetarian dishes for example).
Then(to make Tsukudani) I cut up the water soaked Kombu in small strips and keep it in vinegar for a couple of days(in Ziplock bag) to tenderize it even more. In a pan, pour the mix of soy sauce and mirin(3:1 in my case but you can change it for your preference) over it then boil it until the watery soy sauce becomes gooey consistency, (or until it becomes like a store bought Tsukudani).