SAORI Hokkaido Kombu (First Grade Hokkaido Kelp)
For dashi broth (makes 500ml broth base)
Cut and place 5cm Hokkaido Kombu in 500ml cold water & soak for 30 minutes.
Heat up over low heat and bring to boil.
Simmer for 4 minutes then remove kombu.
For stir-fry and salads
Cut dry Hokkaido kombu into spaghetti size strips and add to your stir-fry or salads.
Adds natural umami flavours and loads of nutritional benefits to your dishes.
Net 20g
serving per package 20
First Grade Hokkaido Kelp - Packed in Australia
