Kelp seaweed konbu for dashi (50g)

This is healthier option instead of using instant dashi which contain msg. Also suitable for vegetarian or those who avoid fish products.

How to use

Cut 2.5cm square kelp.

Heat in 500ml water until boil.

Take out the kelp and continue to boil in low heat for 5 minutes.

Can also be used together with bonito flakes for better taste. 1 piece of kelp seaweed can be used twice.

Store in dry places in room temperature.

IMPORTANT!

White stuff on the kelp surface is not mold or fungus.

The white powder, ‘Glutamine’ is one of the 20 amino acids encoded by the standard genetic code.

When air dried naturally, this thin layer of white powder emerges from the leaf, which is full of flavour. When preparing kombu, this powder should not be washed away, but if there is any foreign material the strip can simply be wiped clean with a slightly dampened cloth.