Konbu is an edible kelp commonly used to make soup stocks in Japanese cuisine. Our Hidaka Konbu makes a characteristic deep rich slightly cloudy stock that is not overpowered by the flavours of shoyu and miso. The broth makes an excellent base for simmered dishes and leftover Konbu is often used for pickling.
- Origin: Japan
- Each pack weighs 100g
- To prepare a vegetarian soup stock, put 1-2 konbu strips in some water and let steep for 2-3 hours
- Alternatively, heat the konbu and water in a pot and turn off heat before boiling point
- Can be combined with katsuobushi for a classic dashi stock