WEL-PAC Dashi Kombu Dried Kelp 113.4 g

Great Korean kombu dashi. It’s quite thin which is good for a quick infusion.I cut a piece from the pack into a 1/3 and place this in 700ml of water for around 4/5 hours. Then put it on the lowest gas setting for around 10-15 minutes until bubbles start to form giving a few stirs. Then once it’s almost hot turn the gas up and let it almost boil. Then remove.It’s a great addition to making Japanese soupsI like to make miso ramen with this dashi. With carrots and sweet potato with some miso and some soba noodles. Then add some scallions and Teriaki glazed firm tofu.You can use this as a base for any Japanese/ Korean food. Just make sure you clean it before use.If you want top quality though I recommend the thicker Japanese kombu though this is much more expensive. This kombu is good enoughI use this several times a week. And you get so so much in a pack for such a cheap price.Make sure to give it a wipe before use however as it’s evident it is fresh from the sea as there are small pieces of sea matter on the seaweed:)

Great for making Japanese kombu broth.

The WEL-PAC Dashi Kombu Dried Kelp is a must-have for any kitchen that loves authentic Japanese flavors. This dried kelp is perfect for making dashi, the essential base for many Japanese dishes, adding a rich umami taste that enhances soups, broths, and sauces.The quality of the kelp is excellent, providing a deep, savory flavor with just the right amount of oceanic essence. Plus, it's incredibly easy to use - just soak it in water to release its flavours.If you're looking to elevate your cooking with a natural and flavorful ingredient, WEL-PAC Dashi Kombu Dried Kelp is the way to go!

There's not much to say.Left over 12-16 hours in water, then brought to simmer for a bit and you have a great Umeboshi Dashi.The basis for many an East Asian soup.If soaked with Katsuoboushi too (dehydrated skipjack tuna flakes) it makes a great Katsuoboushi Dashi. Which is the basis for many a fish sauce.You could then cook it with soy sauce, Mirin, leek, spring onions, and some miso paste and you have a wonderful broth.I recommend & will use again

I fairly recently discovered the joys of vegetarian Japanese cookery and so having Dashi Kombu Dried Kelp is a must. I have found that it makes a tasty addition to Miso soup and Japanese seaweed salad, for example. However, beware as once hydrated it grows to several times its original volume, so don't put too much in.

This packet contains several good strong strips of kombu seaweed. Boiling one strip for five minutes (and then discarding) is a great way to give a base flavour to your dashi stock (for miso). The seaweed looks all dehydrated and curled up but will unfurl as it boils - the picture shows before and after.It can also be used to make ramen stock - again remove after five minutes - in this case you can use whatever you might in a more traditional stock: carrots, onion, chicken carcass, etc.I am not surprised some people have ranked this as hideous to eat, that is not really what it is designed for.

I’ve struggled to find good quality Kombu local to me, so I thought I’d give Amazon a go.Really pleased with the quality and amount of Kombu in this pack. I think it’s very good value for money.Having already used this Kombu, I can say confidently that my Ramen broth is now levelled up!

what we need but a bit pricey