Clearspring Japanese Kombu is sustainably harvested in the luscious waters off the island of Hokkaido, Japan’s northernmost prefecture.
Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with Clearspring dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces.
To prepare, soak 2g of kombu in 1 litre of water for 2-3 mins. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use.
