Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. "Kyoto's preferred taste" Deep flavor in small quantities (RISHIRI 3 oz)
[RISHIRI KONBU] It is a kelp that grows on the coast of Rebun and Rishiri. It is thick and has wide roots, and the soup stock is finished. It has a salty umami, a strong taste, and a unique flavor with a good fragrance. After taking the soup stock, the kelp can be eaten in tsukudani or boiled kelp. [HIDAKA KONBU] It is a kelp that can be obtained around Cape Erimo in the Hidaka region. Dashi stock is rich and widely used. It is often used in cooking kelp itself.
Product details
Is Discontinued By Manufacturer
:
No
Package Dimensions
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14.37 x 6.42 x 0.94 inches; 3 ounces
Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. "Kyoto's preferred taste" Deep flavor in small quantities (RISHIRI 3 oz)
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Customers like the quality and taste of the kombu. They mention that it's high quality, makes good dashi, and is the secret ingredient behind that rich, umami flavor in Japanese cuisine.
AI-generated from the text of customer reviews
7 customers mention7 positive0 negative
Customers are satisfied with the quality of the kombu. They mention that it's high quality, and makes good dashi.
"I recently tried out it and it's incredible! It's the secret ingredient behind that rich, umami flavor in Japanese cuisine...." Read more
"...I highly recommend it. Unami is off the charts. 🥰..." Read more
"High quality kombu from Hokkaido Japan makes the best dashi!" Read more
"The quality is very good, though a bit expensive." Read more
6 customers mention6 positive0 negative
Customers like the taste of the kombu. They say it yields a very deep flavor, and is the secret ingredient behind that rich, umami flavor in Japanese cuisine.
"I recently tried out it and it's incredible! It's the secret ingredient behind that rich, umami flavor in Japanese cuisine...." Read more
"...I used it to make dashi soup base for pork meatball nabe. Great flavor." Read more
"...This is high-quality beautiful flavor, and will last for definitely more than two years." Read more
"...element to any food you are preparing, contributing a warm, salty crunchy you didn’t know your noodles needed!" Read more
I recently tried out it and it's incredible! It's the secret ingredient behind that rich, umami flavor in Japanese cuisine. This kelp stock is seriously a game-changer for making authentic Japanese dishes—it adds so much depth of flavor with just a small quantity. Plus, knowing it's Kyoto's preferred taste gives me confidence in its quality. I love using it as the base for my soups and stews, but it's also great for adding flavor to rice or even making your own sushi rice. With 3 oz in the pack, it lasts a while too. If you're a fan of Japanese cooking or just want to elevate your homemade dishes, I definitely recommend giving this dried kelp a try!
Not going to lie. I thought this would come in packaging instead of just rubber banded seaweed. It looks really good! I just thought there would be plastic wrap or something.
I like making my own miso soup from scratch and using kelp for udon and other Japanese dishes. This is high-quality beautiful flavor, and will last for definitely more than two years.
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