TS Import Kombu bulk pack 1 Kilogram

Kombu bulk pack
Cooking kombu with your dish can add extra flavor to rice and beans. The Japanese use kombu the same way most Europeans use a bay leaf. Kombu comes from the northern island of Hokkaido, which, due to its cold climate, is the ideal place for kombu to grow. Kombu naturally contains a lot of iodine (232.7 mg per 100 g). While this is a beneficial nutrient in itself, there is an upper limit on the daily amount for certain groups (pregnant women, people with thyroid conditions, and children). This is why you don't eat kombu, but cook it with it.

Ingredients
Kombu

Nutritional value

Nutritional value per 100g
Energy (kJ)	2586	kJ
Energy (kcal)	870	kcal
Total protein	7.8	g
Total carbohydrates	21.5	g
Sugars	0	g
Fat total	3	g
Saturated fat	1.1	g
Dietary fiber	32.7	g
Salty	6.6	g

Usage
Cook (half) a strip with rice, vegetables, or legumes for extra umami. Remove the strip after cooking; you won't eat it. Want to make dashi? Soak 1 strip of kombu, 2 shiitake mushrooms, and 1 liter of water in the refrigerator for 4 to 20 hours.

Save
After opening, store airtight in a dry, dark place at room temperature (max 20 °C).

Manufacturer / Distributor
TerraSana , PO Box 70, 2450 AB LEIMUIDEN

Country of origin
Japan