Rich in umami and iodine, Clearspring Hokkaido Kombu is a dried sea vegetable sustainably harvested from Japan. This staple ingredient is perfect for making vegan dashi broth for soups and noodle dishes.
Discover the authentic taste of Japanese cooking with Clearspring Japanese Kombu. Sustainably harvested from the pristine waters around Hokkaido, Japan's northernmost island, this prized sea vegetable is naturally rich in umami, bringing depth and savoury flavour to everyday dishes. A staple ingredient in Japanese kitchens, kombu is traditionally used to make dashi, the delicate stock that forms the foundation of soups, noodle broths, sauces and stews.
Dashi stock recipeTo make a simple dashi stock, soak 1 strip (about 5cm wide) of Clearspring Hokkaido Kombu and 2-3 pieces of Clearspring Dried Shiitake Mushrooms in 1 litre of filtered water for 30 minutes. Bring gently to the boil, then use as a flavourful base for soups, stews and noodle dishes. For a quick and authentic dashi broth, simply add a splash of shoyu soya sauce.
FeaturesCountry of origin: Japan
Nutritional data| Typical Values | Per 100g stock |
|---|---|
| Energy | 4kJ/1kcal |
| Fat | 0g |
| - of which saturates | 0g |
| Carbohydrate | 0g |
| - of which sugars | 0g |
| Protein | 0g |
| Salt | 0.01g |
| Iodine | 456µg (304% DRI) |
Per 100g stock
DRI = Daily Reference Intake
To prepare, soak 1 g of kombu in 1 litre of water for 20-30 minutes. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use. Reseal pack after use.
Package type: Pouch
Other InformationFull Product Name: Dried Sea Vegetable (Laminaria japonica)
Storage: Store in a cool, dry place. Best before: see (E)
Safety Warning: High in Iodine. HEALTH ADVICE: Kombu naturally contains high levels of iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product. Due to the nature of the product, this may contain a trace amount of fish, molluscs and/or crustaceans particles.
Dietary Information
