To try to reduce our footprint, we offer our products in big quantities to minimize packaging waste. This product will come in a big bag.
Kombu flakes organic
Bio
€3,25
- Basis for dashi
- Certified organic
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Kombu, the Japanese name for kelp
Kombu or kelp is a large, brown, leaf-shaped seaweed. It is a basic ingredient in Japanese cuisine. The famous dashi stock is drawn from this seaweed, the basis of miso soup. Kombu is rich in iodine and contains many minerals.
Organically grown Kombu from Spain
Our Kombu is from certified organic cultivation in the Bay of Biscaya in Northern Spain. It is harvested by a passionate family business using sustainable methods with respect for the sea fauna and flora. Samples are extensively tested for heavy metals, pesticides and herbicides, radioactivity and microbiological contamination.
Use of Kombu in bouillons and sauces
Kombu is traditionally used to flavor water for soup, broth, vegetables, stews, fish, seafood, sauces and other dishes.
The recommended dosage for 1 liter is 2 grams of dried kombu. Boil the kombu for 5 -7 minutes. Remove the kombu from the liquid when it is ready and use only the liquid.
This seaweed can show a white rash when dried. This is a salt rash and quite normal. Just rinse it off.
Ingredients
Organically grown kombu flakes without additives.
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
Precautions for use
May contain traces of crustaceans, molluscs or fish.
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Nutritional values per 100g Energy (kJ/kcal) 745/179 Fats 0.5g - of which saturated fats 0.1g Carbohydrates 18g - of which sugars 0g Fibers 34g Proteins 9.2g Salt 5.1g
-
Kombu, the Japanese name for kelp
Kombu or kelp is a large, brown, leaf-shaped seaweed. It is a basic ingredient in Japanese cuisine. The famous dashi stock is drawn from this seaweed, the basis of miso soup. Kombu is rich in iodine and contains many minerals.
Organically grown Kombu from Spain
Our Kombu is from certified organic cultivation in the Bay of Biscaya in Northern Spain. It is harvested by a passionate family business using sustainable methods with respect for the sea fauna and flora. Samples are extensively tested for heavy metals, pesticides and herbicides, radioactivity and microbiological contamination.
Use of Kombu in bouillons and sauces
Kombu is traditionally used to flavor water for soup, broth, vegetables, stews, fish, seafood, sauces and other dishes.
The recommended dosage for 1 liter is 2 grams of dried kombu. Boil the kombu for 5 -7 minutes. Remove the kombu from the liquid when it is ready and use only the liquid.
This seaweed can show a white rash when dried. This is a salt rash and quite normal. Just rinse it off.
Ingredients
Organically grown kombu flakes without additives.
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
Precautions for use
May contain traces of crustaceans, molluscs or fish.
-
Nutritional values per 100g Energy (kJ/kcal) 745/179 Fats 0.5g - of which saturated fats 0.1g Carbohydrates 18g - of which sugars 0g Fibers 34g Proteins 9.2g Salt 5.1g