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0,98 $ - 1,81 $
Оптовая продажа пищевые морепродукты сушеные водоросли огранка водорослей konbu
- Категория: >>>
- Поставщик: Beijing Henin Company
Сохранить в закладки 1600739527113:
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Характеристики
Product Description
Description:
Seaweeds dashi konbu dried kelp for soup in 1kg pack
Quick Detail:
1.Name: Dashi Konbu dried kelp
2. Appearance: dark brown, dried, seaweed smell
3. Brand Name : Yumart
4.Type: Zhen konbu, Shanchu konbu, Yuchu konbu
5. Certificate: ISO, Haccp
Quick Detail:
1.Name: Dashi Konbu dried kelp
2. Appearance: dark brown, dried, seaweed smell
3. Brand Name : Yumart
4.Type: Zhen konbu, Shanchu konbu, Yuchu konbu
5. Certificate: ISO, Haccp
Kombu konbu is an edible kelp from the family Laminariaceae widely eaten in East Asia. Kombu is roasted or dried. It is a good
ingredient for salad and soup. China has the appropriate climate and sea areas for the kelp growing. There are different grades
and crisp aromatic taste.
There are different grade called Shin kombu, Dashi kombu ect.
> Economical
> Natural
>Convenient
>3-5 minutes cook
>match with many vegetables
>match with different sauce
>Ingredient: kelp 100%
>shelf life: 24 months
> Place of origin: China
Application:
It can be eaten with tofu, fish, mushrooms, eggs and other green vegetables.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is
sold dried (dashi kombu) or pickled in vinegar (su kombu) or as a dried shred (boro kombu or shiraga kombu). It may also be eaten
fresh in sashimi. Making kombu dashi is simple, though the powder form may also be used. A strip of dried kombu in cold water,
then heated to near-boiling, is the first step of making dashi and the softened kombu is commonly eaten after cooking. It can also
be sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.
Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often
eaten as a snack with green tea. It is often included when cooking beans, putatively to add nutrients and improve their
digestibility.
Kombucha "seaweed tea", is a beverage brewed from dried and powdered kombu. This is sometimes confused with the unrelated English
word kombucha, an incorrect yet accepted neologism for the fermented and sweetened tea from Russia, which is called kinoko in
Japan.
Kombu is also used to prepare a seasoning for rice to be made into sushi.
ingredient for salad and soup. China has the appropriate climate and sea areas for the kelp growing. There are different grades
and crisp aromatic taste.
There are different grade called Shin kombu, Dashi kombu ect.
> Economical
> Natural
>Convenient
>3-5 minutes cook
>match with many vegetables
>match with different sauce
>Ingredient: kelp 100%
>shelf life: 24 months
> Place of origin: China
Application:
It can be eaten with tofu, fish, mushrooms, eggs and other green vegetables.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is
sold dried (dashi kombu) or pickled in vinegar (su kombu) or as a dried shred (boro kombu or shiraga kombu). It may also be eaten
fresh in sashimi. Making kombu dashi is simple, though the powder form may also be used. A strip of dried kombu in cold water,
then heated to near-boiling, is the first step of making dashi and the softened kombu is commonly eaten after cooking. It can also
be sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.
Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often
eaten as a snack with green tea. It is often included when cooking beans, putatively to add nutrients and improve their
digestibility.
Kombucha "seaweed tea", is a beverage brewed from dried and powdered kombu. This is sometimes confused with the unrelated English
word kombucha, an incorrect yet accepted neologism for the fermented and sweetened tea from Russia, which is called kinoko in
Japan.
Kombu is also used to prepare a seasoning for rice to be made into sushi.
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