1 kg

What is this mackerel powder made of?

It consists of 100% dried smoked and then powdered mackerel (Scomber scombrus / colias)

How does it taste and what can it be used for?

The mackerel powder has a distinct, typical greasy mackerel taste with a delicate smoky note. Mackerel powder is used in Japan for dashis or ramen noodle soups, soba and udon noodle dishes. Dried mackerel is high in glutamic acid, so add umami to it.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

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Kombu for dashi

113.4 g

Standard Kombu quality from Korea for Dashi

Dashi is, similar to our French bouillon, a basis for a variety of soups, sauces and dishes. The basic dashi essentially consists of only 3 components: water, combi algae, bonito flakes (smoked, dried and then planed bonito fish).

Ingredients: Kombu

Allergens: May contain crustaceans, fish and molluscs

Warning: rich in iodine. Marine algae naturally contain a lot of iodine. Consumption of more than 4.9 g (approx. 0.9 teaspoons of the broth) per day can lead to damage to health (hyperthyroidism). Follow the preparation instructions on the packaging.

Kombu for dashi

227 g

Standard Kombu quality from Korea for Dashi

Dashi is, similar to our French bouillon, a basis for a variety of soups, sauces and dishes. The basic dashi essentially consists of only 3 components: water, combi algae, bonito flakes (smoked, dried and then planed bonito fish).

Ingredients: Kombu

Allergens: May contain crustaceans, fish and molluscs

Warning: rich in iodine. Marine algae naturally contain a lot of iodine. Consumption of more than 4.9 g (approx. 0.9 teaspoons of the broth) per day can lead to damage to health (hyperthyroidism). Follow the preparation instructions on the packaging.

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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Kombu for Dashi Super Premium (Hidaka Kombu)

1 kg

Description

Super premium quality kombu from one of the best manufacturers in Japan for dashi or for preparation as a cooked side dish

About dashi

The Japanese Dashi is, similar to our French bouillon, the basis for a 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

- kombu 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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100 g

What is this kombu powder made of?

This kombu powder is an extract of kombu algae on maltodextrin and finely salted. Japanese hidaka and rishiri seaweed from northern Hokkaido were used.

Ingredients: maltodextrin, kombu, salt, alcohol

How does it taste and what can it be used for?

The kombu powder has no ostensibly pronounced taste, but is full of umami. The umami comes from the glutamic acid that occurs naturally in algae. It unfolds particularly well in aqueous solutions. The powder can be dissolved with almost no residue. When dissolved in water, it takes on a slightly yellowish color.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

Other kombu extracts or powders

If you are looking for other other kombu extracts or powders, please contact us. We would be happy to clarify what is possible with the Japanese producer.

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

1 kg

What is this kombu powder made of?

This kombu powder is an extract of kombu algae on maltodextrin and finely salted. Japanese hidaka and rishiri seaweed from northern Hokkaido were used.

Ingredients: maltodextrin, kombu, salt, alcohol

How does it taste and what can it be used for?

The kombu powder has no ostensibly pronounced taste, but is full of umami. The umami comes from the glutamic acid that occurs naturally in algae. It unfolds particularly well in aqueous solutions. The powder can be dissolved with almost no residue. When dissolved in water, it takes on a slightly yellowish color.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

Other kombu extracts or powders

If you are looking for other other kombu extracts or powders, please contact us. We would be happy to clarify what is possible with the Japanese producer.

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

1 kg

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

3 kg

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