Japanese kelp - an essential ingredient in the Japanese kitchen. Used to make the quintessential Japanese soup stock (dashi).
An essential ingredient for soups and stocks. Good with vegetables and for tenderising beans. To prepare, simply wipe a piece of kombu with a cloth and add it to water. Soak for 10-20 minutes, then bring slowly to a boil and gently simmer for 5 minutes.
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http://www.planetorganic.com/clearspring-kombu-50g-50g/3362/3362Clearspring Japanase Kombu (50g)http://www.planetorganic.com/images/products/medium/3362.jpg5.755.75GBPInStock/seaweeds/A Japanese variety of kelp, commonly used to flavour soups, noodle broths and stocks.