Premium Dried Dashi Kombu / Japanese Umami / Seaweed Kelp / Oguraya
- Category: Seafood >>>
- Supplier: YUZUKARARIN Co. Ltd
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Product Overview
Description
Product Description
Premium Dried Dashi Kombu / Oguraya
Natural Rishiri Kombu
Natural Rishiri Kombu is good for making dashi stock because the natural fiber inside makes the broth clear with a refined flavor.
For making Kyoto dishes, Rishiri might be your best choice.
Natural Hidaka Kombu
Natural Hidaka Kombu is good for both eating and making dashi stock. After boiling, the natural fiber will become soft and easy to cook. Hidaka is thicker than other kelps and has a strong smell of seafood that is suitable for stewing dishes.
Natural Ma-Kombu
Natural Ma-Kombu could make dashi stock in a fine quality. The smell of Ma-Kombu is delicate and mild with a clear broth. The refined sweetness is recommended to make pot-cooking.
Natural Rausu Kombu
The features of natural Rausu Kombu are the full-flavored taste and strong fragrance of the stock. It can also be used for healthy snacks only by cutting into small pieces.
Natural Rishiri Kombu is good for making dashi stock because the natural fiber inside makes the broth clear with a refined flavor.
For making Kyoto dishes, Rishiri might be your best choice.
Natural Hidaka Kombu
Natural Hidaka Kombu is good for both eating and making dashi stock. After boiling, the natural fiber will become soft and easy to cook. Hidaka is thicker than other kelps and has a strong smell of seafood that is suitable for stewing dishes.
Natural Ma-Kombu
Natural Ma-Kombu could make dashi stock in a fine quality. The smell of Ma-Kombu is delicate and mild with a clear broth. The refined sweetness is recommended to make pot-cooking.
Natural Rausu Kombu
The features of natural Rausu Kombu are the full-flavored taste and strong fragrance of the stock. It can also be used for healthy snacks only by cutting into small pieces.
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