Naya Shoten Rishiri Kombu (Kelp) - 1.4 oz

Kombu, also known as kelp, is an edible seaweed that is prized for its deep flavor. Kelp adds a deep savoriness and mineral flavor to foods due to its high concentration of natural glutamic acids. It is a fundamental part of Japanese cooking and comprises one of the main elements of dashi: a broth base that is the foundation for nearly all Japanese foods. Kombu is also used extensively in curing meats and fish through a process called kobujime: soaked kelp is wrapped around foods and aged to enhance their natural flavors. Rishiri kombu is an exceptionally flavorful kelp cultivated in the extreme North of Hokkaido. It has a harder texture and deeper flavor than ma-kombu. Dashi made with rishiri kombu is particularly savory and flavorful.   Uses: Make a simple dashi by bringing 10 grams of kelp and 1000 grams of water to a boil. Add 10 grams of katsuobushi and let steep off the heat for 60 seconds and then strain. The solids can be discarded or repurposed for another use such as homema