Tokon: Hidaka Konbu - Dried Kelp from Hokkaido Japan ( 100 g / 3.53 oz)
Kombu is one kind of seaweed that is known as containing umami. We use it to make dashi, mostly in the Kansai area.
So what is Kombu? It is often translated to "Kelp". Kombu is one type of kelp but it is not giant kelp which is more commonly found in Europe. Kombu that is used in Japanese cooking is species kelp that is found in the sea around Hokkaido area. (North of Japan), so kombu is different from giant kelp.
HOW TO MAKE KOMBU DASHI?
1. All you need is: 1L of water and 10-20g of kombu
2 . Wipe the surface of kombu lightly to remove white powder if it's too much on it.
3. Soak kombu in the water for about 30min
4. After that, heat the water and before it starts boiling, remove kombu.