WEL-PAC Dashi Kombu Dried Kelp 113.4 g

Very tasty and not 'over' dried as you can sometimes get from mail order of foreign products. I highly recommend this Komubu!

Great Korean kombu dashi. It’s quite thin which is good for a quick infusion. I cut a piece from the pack into a 1/3 and place this in 700ml of water for around 4/5 hours. Then put it on the lowest gas setting for around 10-15 minutes until bubbles start to form giving a few stirs. Then once it’s almost hot turn the gas up and let it almost boil. Then remove. It’s a great addition to making Japanese soups I like to make miso ramen with this dashi. With carrots and sweet potato with some miso and some soba noodles. Then add some scallions and Teriaki glazed firm tofu. You can use this as a base for any Japanese/ Korean food. Just make sure you clean it before use. If you want top quality though I recommend the thicker Japanese kombu though this is much more expensive. This kombu is good enough I use this several times a week. And you get so so much in a pack for such a cheap price. Make sure to give it a wipe before use however as it’s evident it is fresh from the sea as there are small pieces of sea matter on the seaweed :)

The WEL-PAC Dashi Kombu Dried Kelp is a must-have for any kitchen that loves authentic Japanese flavors. This dried kelp is perfect for making dashi, the essential base for many Japanese dishes, adding a rich umami taste that enhances soups, broths, and sauces. The quality of the kelp is excellent, providing a deep, savory flavor with just the right amount of oceanic essence. Plus, it's incredibly easy to use - just soak it in water to release its flavours. If you're looking to elevate your cooking with a natural and flavorful ingredient, WEL-PAC Dashi Kombu Dried Kelp is the way to go!

Great quality and price... buying for the third time now

Excellent for cooking with one pot rice and stews. Adds very nice flavour and is a good source of natural iodine.

It is sheets of dried seaweed for making "Japanese-style" soup bases, and can also be used to improve umami in other foods (I added dashi made from it to my Hamburgu recipe, which was received VERY well by the person I made it for). I suppose you could soak a piece of Kombu overnight, and use the "liquid" to add to quite a lot of recipes, Eastern or Western! I put a cip on the top of the packet, after opening, and it seems to last in our kitchen cupboard for a few years (if I have not used it all up long before that) - although I live inland, and a damper coastal atmosphere MIGHT affect the long-term keeping properties.

Great. Thanks

Used in restaurant to make black seaweed powder. No cheap but quality is great.

i make soup with miso paste...i boil a few pieces of the leaf and some dried sardines in the water... when t he broth has simmered about 5 to 10 minutes i take that out and add miso and veggies and a bit of red pepper sauce for a bit of heat..

Buona qualità, buon sapore, ottimo prezzo

Ich verwende Dashi Konbu gern in Suppen. Es hat einen leicht fischigen Geschmack und bringt viel Umami mit. Da es recht salzig ist, sollte man beim Würzen etwas aufpassen. Ich mag den Geschmack sehr und habe es vor allem gekauft, weil es eine gute Jodquelle ist. Empfehlenswert für Liebhaber japanischer Küche!

Really ups quality of broths

Fue lo que esperaba