Naya Kelp Hakodate Ma Konbu 1st Grade 500g for smooth, aromatic dashi. Premium Japanese konbu ideal for soups, broths and simmered dishes.

Naya Kelp Hakodate Ma Konbu 1st Grade 500g

SKU:
14581
|
UPC:
4978950201975
£29.99 (Inc. VAT)
£29.99 (Ex. VAT)
Current Stock:
9
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Description

First Grade Konbu

Naya Kelp Hakodate Ma Konbu 1st Grade 500g is a premium Japanese kelp known for producing a clear, smooth and naturally flavourful dashi. Sourced from the waters around Hakodate in Hokkaido, this first-grade konbu is prized for its clean taste, balanced savouriness and ability to create broths with depth and subtle sweetness. The long, thick kelp strips soften steadily as they simmer, releasing umami without bitterness. Ideal for traditional dashi, simmered dishes and seasoning stocks, it can also be used to infuse rice, vegetables and sauces with gentle kelp flavour. Its consistency and high quality make it a reliable pantry ingredient for anyone interested in Japanese cooking.

Key Features:

  • Authentic Hakodate Ma Konbu graded for premium quality.
  • Naturally rich in umami for creating smooth, aromatic dashi.
  • Long, thick kelp strips that soften evenly during simmering.
  • Versatile ingredient suitable for broths, infusions and seasoning.
  • Size: 500g

Usage Ideas:

  • Simmer to create a traditional Japanese dashi base for soups.
  • Add a strip of kelp to rice before cooking for extra fragrance.
  • Infuse sauces and broths with gentle umami depth.
  • Use in simmered dishes such as vegetables or tofu for added flavour.

What makes Hakodate Ma Konbu different from other types of kelp?

Hakodate Ma Konbu is known for producing a clear, refined broth with mild sweetness and balanced umami. Its consistent thickness and slow release of flavour make it a preferred variety for high quality dashi.

Do you need to rinse or soak konbu before using it?

Konbu is typically wiped lightly with a damp cloth rather than washed, as rinsing can remove surface compounds that contribute to flavour. Soaking before heating helps the kelp soften and improves the overall depth of the broth.

Why is konbu important in Japanese cooking?

Konbu is a key ingredient for building umami, forming the base for many soups, sauces and simmered dishes. Its natural glutamates enhance flavour without overpowering other ingredients, making it central to traditional Japanese cuisine.

Ingredients:

Kelp 100%*

*Harvested in the area where Crustaceans and Molluscs present.

Allergens highlighted in BOLD.

Suitable for a Vegetarian diet

Y

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.