Popular In Japanese Cuisine.
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.
- Size: 1kg.
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.