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Kombu Kelp Strips

Our Kombu Kelp Strips is a food enhancing Seaweed product that can be used in a variety of ways. Kombu is most commonly used for making Stocks, Broths and Soups and is the main ingredient when making ‘Dashi’, the culinary cornerstone of Japanese Cuisine! Take a peek below at our directions for use, which include a simple Dashi recipe and other vegetarian friendly ideas all helping to add seaweed to your diet. Weight: 40g

4.75

Availability: 3 in stock

  • Rich in nutrients
  • A natural flavour enhancer giving a deep savoury taste to foods
  • Improves digestion, metabolism and reduces gas
  • Vitamin K – contributes to bone development & health blood cells
  • Lower Blood Pressure and improve blood circulation
  • Naturally occluding fucoxanthin has be shown to prevent certain kinds of cancer
  • Can be used in the treatment of thyroid issues due to natural Iodine.
  • Eating seaweed also helps with reducing depressive symptoms.

100% Seaweed:  Laminaria Digitata

Dashi

Kombu is the main ingredient to create the famous Japanese Stocks and Soups known as ‘Dashi’

Here’s a simple recipe that will make around 8 servings in 15 minutes. The Dashi Stock/Broth can then be stored in a fridge for up to one week

Ingredients

  • 40g of Kombu
  • 2L water
  • 30g of Bonito Flakes (Katsuobushi) OR Vegetarian option use Shiitake Mushrooms

Directions

  1. Add the Kombu to the water in a medium saucepan and bring to a simmer over a medium heat.
  2. Add the Bonito Flakes/Mushroom and remove from heat and let it stand for 5 minutes.
  3. Strain through a fine mesh strainer.

It is also possible to make a second batch of Dashi with the strained ingredients if desired.

Note: Bonito Flakes/Shaved Katsuobushi is widely available online or in the Asian section of most large supermarkets.

Alternative Uses

  • Added Flavour to Rice: Include a sheet of Kombu to your Rice while cooking and remove before straining.
  • Japanese Kombucha Tea: Kombu can be blitzed and strained with Japanese Green Tea in hot water to make Japanese Kombucha Tea (Not to be confused with Western Kombucha – which is a fruity drink)

 

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