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Kombu flakes organic

Bio

€2,50

  • Basis for dashi
  • Certified organic
  • 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.

  • Nutritional values per 100g
    Energy (kJ/kcal)745/179
    Fats0.5g
    - of which saturated fats0.1g
    Carbohydrates18g
    - of which sugars0g
    Fibers34g
    Proteins9.2g
    Salt5.1g
  • Specifications
    Appearance: Flakes
    Colour: Yellowish-brown seaweed. The white colour that can appear on the algae comes from its own saltsthat act as a natural preservative.
    Smell: Of sea. No foreign smell.
    Taste: Of sea water smell and intense and iodized taste.

Kombu flakes organic

20 gr / 1

€2,50

  • 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.

  • Nutritional values per 100g
    Energy (kJ/kcal)745/179
    Fats0.5g
    - of which saturated fats0.1g
    Carbohydrates18g
    - of which sugars0g
    Fibers34g
    Proteins9.2g
    Salt5.1g
  • Specifications
    Appearance: Flakes
    Colour: Yellowish-brown seaweed. The white colour that can appear on the algae comes from its own saltsthat act as a natural preservative.
    Smell: Of sea. No foreign smell.
    Taste: Of sea water smell and intense and iodized taste.