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Wel-pac Dashi Kombu Dried Seaweed (Pack of 4)
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Dashi Kombu is a dried Japanese kelp used to make soup stocks. Dashi soup stock is known for being salty and very flavorful. It is most commonly used as bases for miso and udon soups.Just break off a 4-6 inch piece, simmer in hot water. Don't boil it. Then let it steep for 5-30. Dashi Kombu will usually have white spots that may look like, but is not, mold. These white spots are called "mannitto" or "umami seibun" in the Japanese language and are part of the Dashi Kombu. These white spots occur as part of the natural drying process of the product and bring out the flavor; it is recommended not to wash Dashi Kombu before use in cooking.
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As for the product, it's flavorful and covered in the good stuff, that white crystallized carbohydrate / salt / minerals (Mannit) that gives the deep taste. Add a bit of kombu to any soup for extra nutrition, to beans to prevent gas (somehow helps you digest those macro-carbohydrates), and of course dashi broth which is what I use it for. Have ordered this brand for years and can only say it is great for your health, and a great hangover / sick day cure (dashi broth). My advice is beware of synthetic or genetically altered chemical foods before worrying about seaweeds, as they are one of the healthiest foods you can consume; dulse, waukame, nori, kombu, get it in your diet for good health.
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