A quintessential ingredient in Japanese & Korean cooking, especially for making base stocks "dashi". It is the ingredient the highest concentration of glutamic acid, the compound responsible for "umami". Our konbu is naturally cultivated in the pristine East Sea between Korea and Japan, resulting in clean, crisp saltiness and delicate sweetness.
Vegan stock: Simply steep 1 konbu piece (10cm x 10cm) and 4 dried shiitake mushrooms in 1 litre of cold water overnight in the fridge
Rice topping: Cut the steeped kombu into matchsticks and simmer in a mixture of 3 parts Umami soy sauce and 1 part rice vinegar until tender.