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Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu 7.0oz

  • Mã sản phẩm: B097QQDWQN
  • (25 nhận xét)
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586,000 vnđ
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Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu 7.0oz
Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu 7.0oz
586,000 vnđ
Chi tiết sản phẩm

Tính năng sản phẩm

• Hokkaido is located in the north of Japan, and due to its good marine environment, it is able to produce high quality Kombu. Kombu, Kelp, is a large species of seaweed. Over 95% of Japan’s kombu is caught in Hokkaido. "HIDAKA KOMBU" is the one of the highest grade and it is good for both making broth and eating (a characteristic of dashi is having a strong seaweed aroma and a dark-colored broth). It is soft and easy to boil.
• ABUNDANT UMAMI //The delicious umami taste of kombu stock comes from an abundance of amino acids.
• GOOD FOR THE HEALTH //Kombu is also attracting attention for its incredible health benefits. It is rich in fiber, one of the six most important nutrients that the body needs. The fiber found in kombu includes a soluble fiber and a natural binding agent, which helps the right conditions in the intestines.
• HOW TO MAKE DASHI // 1. Wipe the surface of the kombu with the cloth wrung tightly. (Do not wash) 2. Soaking about 10g~20g (0.4oz~0.7oz) of kombu per one liter of water for 30min. 3. Turn on medium heat. 3. Remove it just before boiling. //Versatile ingredients that are the basis for many dishes such as noodle soup or mixed with miso paste for miso soup. Try this excellent dashi with your favorite dishes.
• The cuts have a size of about 36 cm (14.2"). Please store the kombu in a dry environment after opening. White powder might sometimes appear on the surface of the kombu sheets that is umami.

Mô tả sản phẩm

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Product description

kitaren

From the Manufacture, Kitaren Bussan

Under the theme of "Delivering the Blessings of the North," we at Hokuren Bussan aim to deliver Hokkaido's delicious products to people around the world.

dashi

How to make kombu broth

1. Wipe the surface of the kombu with the cloth wrung tightly. (Do not wash) 2. Soaking about 10g~20g (0.4oz~0.7oz) of kombu per one liter of water for 30min. 3. Turn on medium heat. 3. Remove it just before boiling.

hidaka

Hidaka kombu

Hidaka Kombu, with its outstanding taste and soft texture, is used for making soup stock and simmered dishes. It is also a popular choice for miso soup stock.

Rishiri Kombu

Rishiri kombu

Rishiri kombu can be used to make a rich, savory, clear soup stock. It is commonly chosen for stock used in Japanese dishes such as boiled tofu, hot-pot dishes, clear soups and shabu shabu.

dishes

Kombu has incredible health benefits

Kombu is attracting attention for its incredible health benefits. It is rich in fiber, one of the six most important nutrients that the body needs. The fiber found in kombu includes a soluble fiber called fucoidan and a binding agent called alginic acid, which maintain the right conditions in the intestines.

tororo kombu

Rishiri Tororo Kombu Flakes (Shredded Kelp Seaweed)

Tororo Kombu is shaved dried kombu that has been softened in vinegar. Fluffy texture goes well with any dishes.

tororokombu

Various ways of using

Simply add it to finished soup, miso soup, udon or ramen. You can also enjoy a different taste by sprinkling tororo kombu on rice balls instead of nori. It is a very easy way to add umami to your dishes.

 

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