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Emerald Cove Pacific Kombu.
Emerald Cove Pacific Kombu is grown on nets hung between posts secured on the shallow ocean bottom off the northern shore of the Shandong Peninsula in North China, the closest point to Japan in China. The Kombu spores attach themselves to the nets naturally so no actual cultivation is necessary and no fertilizer or herbicide is used. Kombu (Laminaria japonica) is a fine source of natural sodium glutamate, and, when used as a base for soups and broths, acts as a natural flavor enhancer for all other ingredients.
Emerald Cove Pacific Kombu is a delicious sea vegetable most commonly used to make Dashi (stock). Dashi is the base of many Japanese dishes and valued as a vital and richly flavored ingredient, and is indispensable to Japanese cuisine. Kombu is also used to soften beans and makes their protein more digestible.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu dashi is made by putting either whole dried or powdered kombu in cold water and heating it to near-boiling. The softened kombu is commonly eaten after cooking or is sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.
Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed)
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Sun-dried kombu seaweed (Laminaria japonica).
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