Dashi Kombu is a sun dried Japanese kelp needed to make soup stocks. Dashi soup stock is known for being salty and very flavorful. It is most commonly used as bases for miso and udon soups. Steep a 4-6 inch piece in hot water for 5-30 mins. Make sure not to boil the water are it will cause the dashi to break up.
Most Helpful Customer Reviews
This is the Japanese way to make (dashi) or fish flavored broth. Best to soak in water for at least an hour before heating it. Off heat after bringing it just to the boil, add 1/2 cup of dried bonito flakes and use it when making japanese noodles. It has excellent flavor.
'Japanese product' on cover...made in China.
I don't eat seaweed often and wanted to start again. So I cannot say I have experience with what many packages look like. I can say that in the health food store I have not seen packages which look old, even moldy inside. Returned
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