Made in Japan wholesale natural flavors kombu dried makonbu kelp
- Category: >>>
- Supplier: FUJI SHOKUHIN CO. LTD
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Product Overview
Description
Products Description
Our dashi is made with kombu kelp from the northern wilderness of Hokkaido, giving it a rich and mellow flavor. Makonbu is
regarded as the finest kelp due to its clarity in dashi and refined taste. As a dashi kelp, it seamlessly complements other
ingredients without overpowering them, enhancing their natural flavors. This versatile product can be used in a variety of dishes,
including miso soup and kobujime (a dish made with fish wrapped in kelp). The resealable packaging ensures convenient storage.
Contents: 30g
Best before: 1 year from date of manufacture
It is manufactured under the strict quality standards of Fuji Shokuhin's Japanese factories, so our customers can enjoy it with peace of mind.
regarded as the finest kelp due to its clarity in dashi and refined taste. As a dashi kelp, it seamlessly complements other
ingredients without overpowering them, enhancing their natural flavors. This versatile product can be used in a variety of dishes,
including miso soup and kobujime (a dish made with fish wrapped in kelp). The resealable packaging ensures convenient storage.
Contents: 30g
Best before: 1 year from date of manufacture
It is manufactured under the strict quality standards of Fuji Shokuhin's Japanese factories, so our customers can enjoy it with peace of mind.
Product Information | ||||||
Product size | 22.0×14.0×1.0cm | Name | Dashi kelp | |||
Nutrition facts per serving (100g) | Ingredients | Makonbu kelp (Product of Southern Hokkaido) | ||||
Energy | 146Kcal | |||||
Protein | 5.8g | |||||
Fat | 1.3g | |||||
Carbohydrates | 64.3g | |||||
Salt Equivalent | 6.6g | |||||
Product Usage
How to enjoy:
• Making dashi by boiling
Use 1 piece of kelp (about 10 cm square) per 5 cups of water. Gently wipe both sides of the kelp with a tightly wrung wet cloth. Add the kelp to water and heat it, removing the kelp just before the water starts to boil.
• Making dashi by soaking
Use 1 piece of kelp (about 10 cm square) per 5 cups of water. Gently wipe both sides of the kelp with a tightly wrung wet cloth. Soak the kelp in the indicated quantity of water for one to two hours in summer, or three to four hours in winter.
• Using the kelp after making dashi
After using the kelp to make dashi, store it in your freezer. It is easy to use in a variety of dishes and will not spoil.
• Making dashi by boiling
Use 1 piece of kelp (about 10 cm square) per 5 cups of water. Gently wipe both sides of the kelp with a tightly wrung wet cloth. Add the kelp to water and heat it, removing the kelp just before the water starts to boil.
• Making dashi by soaking
Use 1 piece of kelp (about 10 cm square) per 5 cups of water. Gently wipe both sides of the kelp with a tightly wrung wet cloth. Soak the kelp in the indicated quantity of water for one to two hours in summer, or three to four hours in winter.
• Using the kelp after making dashi
After using the kelp to make dashi, store it in your freezer. It is easy to use in a variety of dishes and will not spoil.
Perfect for:
• Dashi stock
• Kombu boiled in sweetened soy sauce
• Dashi stock
• Kombu boiled in sweetened soy sauce
Domestic Distributors: Volume retailers, specialty stores, EC
Export countries of the company:Taiwan, USA, Thailand, Canada, China, Hong Kong, Russia, Malaysia, Ukraine, Germany, Kuwait, UK, France
Export countries of the company:Taiwan, USA, Thailand, Canada, China, Hong Kong, Russia, Malaysia, Ukraine, Germany, Kuwait, UK, France
Company Profile
Founded in 1949, Fuji Shokuhin is a food processing company that preserves traditional techniques while making products for modern tastes.
Using high quality kombu from Hokkaido, we make, process, and sell dashi kombu, kombucha(kombu tea)/ume kobucha(plum kombu tea), tsukudani kombu, and other kombu products.
Using high quality kombu from Hokkaido, we make, process, and sell dashi kombu, kombucha(kombu tea)/ume kobucha(plum kombu tea), tsukudani kombu, and other kombu products.
Our mission is to bring kombu, which has been used alongside bonito and shiitake mushrooms for dashi since ancient times, and its associated food culture into the modern age by developing new kombu-based products.
We are also working on products that make use of our powder technology. Among such products are our Ginger Lemonade and Uji Matcha Green Tea, which have been exported to international markets.
We are also working on products that make use of our powder technology. Among such products are our Ginger Lemonade and Uji Matcha Green Tea, which have been exported to international markets.
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