Kombu. Umami Flavour.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
- Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami.
- Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.
Suitable for vegetarians, vegans and coeliacs.
Monosodium glutamate, salt, glucose, sugar, seaweed powder, seaweed extract, dextrin.
Allergens highlighted in BOLD.