Commonly Used In Japanese Cuisine.
Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami, the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.
- One of the three main ingredients needed to make dashi, a soup stock.
- Size: 100g.
Suitable for vegetarians, vegans and coeliacs.
Flavour enhancer (E621), Salt, Glucose, Dried kelp powder, Sugar, Flavour enhancer (E635), Kelp extract (Dextrin (Corn, Potato, Sweet potato), Kelp extract, Monosodium Glutamate (Sugar cane, Tapioca), Salt).
Allergens highlighted in BOLD.