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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Funori

30 g

Red alga, in shape a bit reminiscent of corals; for rehydration.

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Premium seaweed salad, dried

100 g

Mix of different dried premium algae for rehydration.

After a short soak in water (about 20 minutes), the algae can be dried and marinated. Excellent as a seaweed salad for sushi or as a garnish for Japanese dishes.

Ingredients: White Tosakanori, red seaweed, green seaweed, red kaedenori, green kaedenori, yellow kaedenori.

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Aonori algae

100 g, dried

Aonori is a Japanese freshwater alga. Due to its soft texture and its bright green color, it is very often used as a filler in soups or chopped as an ingredient in salads / dough, similar to parsley in Europe. Their taste is subtly iodine, green and fresh.

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1 kg, dried

Description Aonori algae

Aonori is a Japanese seaweed that is grown commercially in bays there. Its taste is subtly iodine, green and fresh.

Use

Due to its soft texture and bright green color, it is used very frequently

• as an ingredient in soups chopped
• as an ingredient in salads/doughs, similar to parsley in Europe.
• as a so-called sprinkled condiment as a topping, e.g. for okonomiyaki

Aonori can also be part of spice mixtures.

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Wild kombu seaweed

85 g, dried

Wild, uncultivated Ma Kombu algae for making stocks or for flavoring.

The wild kombu has a somewhat rougher, more iodine taste than its cultivated counterpart and is optically somewhat narrower and more wavy. The wild kombu is particularly preferred in Japan for stronger funds.

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Tosakanori knows

100 g

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Tosakanori green

100 g

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Tosakanori red

100 g

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