Tosakanori red

100 g

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Hijiki fine and short

1 kg

Japanese black-brown algae; looks like black tea when dried; for rehydration; after rehydration, they are shaped like noodles.

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Hijiki long

100 g

Japanese black-brown algae in the shape of small "knots", a nice dark color component on your plate; for rehydration.

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Spirulina powder

250 g

Spirulina = blue alga

Spirulina algae, also called blue-green algae, with a high proportion of chlorophyll, offer a 100% natural coloring agent for coloring a wide variety of masses and doughs, and on the other hand, they give every dish a slightly brine-like, fresh note that is reminiscent of the sea .

Spirulina has long been marketed as a dietary supplement because it has a relatively high level of vitamin B12 and protein.

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Hijiki fine and short

100 g

Japanese black-brown algae; looks like black tea when dried; for rehydration; after rehydration, they are shaped like noodles.

For further information please register with us: info@foodconnect.de An employee will activate your account.

Kombu for Dashi (Hidaka Kombu)

1 kg

Original Japanese kombu in standard quality for dashi or for preparation as a cooked side dish

The Japanese Dashi is, similar to our French bouillon, the basis for a wide variety of soups, sauces and dishes. Scientifically speaking, Dashi is "the tastiest liquid in the world" due to its high content of natural glutamic acid.

The basic Dashi essentially consists of only 3 components:

- water

- Combined algae

- Bonito flakes (smoked, dried and then planed tuna)

Recipe:

For 1 liter of Dashi, place 30g of combi algae in a pot with 1100g of cold water. Heat the pot slowly (medium heat) and turn the stove on the lowest setting as soon as the first bubbles can be seen on the bottom of the pot. Let the algae sit for half an hour, then remove them and bring the pan to a boil. Now add 30g bonito flakes to the broth, let it steep for 60 seconds and strain the broth through a strainer. Salt to taste - done.

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