WEL-PAC Dashi Kombu Dried Kelp 113.4 g

Great Korean kombu dashi. It’s quite thin which is good for a quick infusion. I cut a piece from the pack into a 1/3 and place this in 700ml of water for around 4/5 hours. Then put it on the lowest gas setting for around 10-15 minutes until bubbles start to form giving a few stirs. Then once it’s almost hot turn the gas up and let it almost boil. Then remove. It’s a great addition to making Japanese soups I like to make miso ramen with this dashi. With carrots and sweet potato with some miso and some soba noodles. Then add some scallions and Teriaki glazed firm tofu. You can use this as a base for any Japanese/ Korean food. Just make sure you clean it before use. If you want top quality though I recommend the thicker Japanese kombu though this is much more expensive. This kombu is good enough I use this several times a week. And you get so so much in a pack for such a cheap price. Make sure to give it a wipe before use however as it’s evident it is fresh from the sea as there are small pieces of sea matter on the seaweed :)

Used in restaurant to make black seaweed powder. No cheap but quality is great.

The WEL-PAC Dashi Kombu Dried Kelp is a must-have for any kitchen that loves authentic Japanese flavors. This dried kelp is perfect for making dashi, the essential base for many Japanese dishes, adding a rich umami taste that enhances soups, broths, and sauces. The quality of the kelp is excellent, providing a deep, savory flavor with just the right amount of oceanic essence. Plus, it's incredibly easy to use - just soak it in water to release its flavours. If you're looking to elevate your cooking with a natural and flavorful ingredient, WEL-PAC Dashi Kombu Dried Kelp is the way to go!

Excellent for cooking with one pot rice and stews. Adds very nice flavour and is a good source of natural iodine.

The size and thickness are great value. Dashi Kombu is a very good flavour stock for soup bases for a variety of dishes.

There's not much to say. Left over 12-16 hours in water, then brought to simmer for a bit and you have a great Umeboshi Dashi. The basis for many an East Asian soup. If soaked with Katsuoboushi too (dehydrated skipjack tuna flakes) it makes a great Katsuoboushi Dashi. Which is the basis for many a fish sauce. You could then cook it with soy sauce, Mirin, leek, spring onions, and some miso paste and you have a wonderful broth. I recommend & will use again

This was for my son, he loves cooking. Just what he wanted

what we need but a bit pricey