SEAWEEDKOMBUJAPANESE
Kombu is dried kelp, the foundation of Japanese dashi and the source of deep, natural umami. Steep a sheet in cold or gently heated water for stocks, soups, and noodle broths, add to simmering beans to soften them, or use it to cure fish (kombujime) and season sushi rice.
| Brand |
Specialty Food Source |
| Product |
Kombu Sheets (Dried Kelp) |
| Pack Size |
1 lb |
| Best For |
Dashi, soups, noodle broths, beans, sushi rice |
Why Buy From Specialty Food Source
- Ships nationwide from the JN Kidds Distributors warehouse in Brockton, MA
- Free local delivery on qualifying orders across Massachusetts and New England, and warehouse pickup in Brockton (see our Shipping Policy)
- Trusted by chefs, bakeries, breweries, restaurants and manufacturers for over 30 years
- Contact us for large orders and hard-to-find ingredients
- Globally sourced • Retail store • Wholesale
Who it is for. Ramen shops, sushi bars, izakayas and serious home cooks who make dashi from scratch. The 1 lb bulk pack is sized for a restaurant stockpot, not a single pot of soup.
How to use it. For dashi, steep a sheet in cold water for 30 minutes, then bring just to a simmer and remove the kombu before it boils. Add a strip to a pot of dried beans to help them soften. Wrap raw fish in dampened kombu for a few hours for kombujime, and lay a piece in the rice cooker when preparing sushi rice. Wipe the surface with a damp cloth; the white powder on the sheet is natural glutamate, not mold.
Storage. Keep in a sealed container in a cool, dry place away from light. Properly stored, dried kombu keeps for many months.
Ships nationwide from our Brockton, MA warehouse; free local delivery on qualifying orders across Eastern Massachusetts and New England.
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