Konbu Seaweed Dashi Concentrate, Premium EXTRA, Hokkaido Kenso, Japan

For this really super-yielding concentrate, Ne-Konbu is boiled down for about 3 days until it dissolves in the broth. Ne-Konbu or root konbu are the parts closest to the root and therefore have a special aroma. For gourmets who often cook Japanese, this dashi is excellent. Also as vegan Mentsuyu. Recipe example: - Dashi broth for miso soup (4 people): 600ml water + 1.5 tbsp concentrate - As a basis for pickles: cut 4 mini cucumbers into bite-sized pieces, lightly salt and marinate with 2.5 tbsp concentrate for approx. 3 hours Hokkaido Kenso has specialized in Konbu Dashi and has spent years discovering a unique process to extract the special aroma and umami from Konbu.