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 a base 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.
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.
- Product Review By Elizabeth Poirier on (Posted on 1/23/2011)
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