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Description
Whole leaf kombu (tangle kelp). Rich and savoury, kombu has thick blades with a hearty mineral flavour, full of umami with notes of mushrooms.
Just like Japanese kombu, it makes an excellent base for soups and broths. Simmer for just 30 minutes to make dashi - the base for a multitude of Asian soups and stews. Pickled kombu is also a gre...
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highest quality. Great help and you get to talk to real humans if you need anything straightened out or explained.-