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Ángel León shows in his restaurant Aponiente in Spain how exciting dishes with natural plankton can be. The possible uses of this plant-based food are enormously diverse: For rice, pasta, fish, sweets ... for marinades, sauces, foams, salad dressings, jellies and spheres. The Michelin Guide awarded him three stars for his cuisine.
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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.