KOMBU
KOMBU だし昆布
Dashi in Japanese refers to any stock used in cooking. The Dashi Kombu
made by Matsumaeya is made from second year ma-kombu (“true bull
kelp”), giving a very thick, full-bodied dashi. Dashi kombu is also delicious
after cooking. Often in Japan, dashi kombu is used when making miso
soup. The dashi kombu is served in the bowl with the miso, and eaten as
such. New York area has particularly alkaline (hard) water, so you use
shredded dashi kombu in order to obtain the best flavor. When making a
soup stock from dashi kombu we recommend 50 grams of dashi kombu to
5 liters of water (2 ounces to the gallon).
$ 29.50
Soaking Kombu and keep in refrigerator.
Soak Kombu in water for 8 to 12 hours. The dashi stock is now ready to season with Soy Sauce or any
Organic Miso for broth, or to add vegetables and other ingredients to make soups, stews, sauces, or gravies.
Do you need a Brothright away ?
Place Kombu and water in a pot and cover. Gently simmer with low-heat (do not let boil!) for 20 minutes.
Now it’s ready to season with other ingredients.
More variety of flavored dashi.
Other ingredients such as sliced Shiitake Mushrooms, Bonito Flakes, or Dried Daikon Radish
can also be added at the beginning of cooking to create various flavored dashi.
Kombu appetizer 
The kombu can be left in the soup, eaten, or can be removed and flavored in a marinade and
served over rice. It would be a shame to throw away this rich, thick, tough vegetable.