AED 70

Description

CONTAINS: A 10 oz (280 g) bag of whole leaf Kelp "Wild Atlantic Kombu" Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic , as can often be seen by the fine white powder on the kelp strips..
QUALITY YOU CAN TRUST: Sustainably-harvested in some of the cleanest waters in the world and tested for microbes, heavy metals, radioactivity, and other pollutants. Nonghyup is known for using high quality, 100% natural Korean ingredients in all its products. Ingredients are grown on the best farms in Korea to meet our high standards. Foods are cultivated using all natural practices and no artificial or fertilizers are used..
TIOUS FOOD: A good source of vegetable protein, dietary fiber, calcium, iron, potassium, magnesium, phosphorous, s, anti-oxidants, iodine and other trace minerals. Every year the kombu is harvested at the optimal time and sun dried. By using these natural processes the kombu retains all its naturally occurring minerals and ents..
EXCELLENT FOR DASHI AND SOUPS: Kombu is used with bonito to make dashi broth, an essential soup stock in Japanese food. Kombu’s flavor can also enhance the flavors of other soups and stews. This package comes in portions to make it more convenient to cook with and store at home..
OTHER WAYS TO ENJOY: Kombu can also add depth of flavor to savory seafood or vegetable dishes. Simply simmer in water before adding it to salads or vegetable side dishes dressed in sauces like soy sauce, miso, or sesame oil. You can also roast or tempura kombu to add a crunch to your favorite dishes..

Kombu Kelp (Laminaria Digitata) grows in the subtidal waters off the coast of Maine. It is rich in iodine and calcium. This brown seaweed can be used as a wrap when baking and steaming. The contents of the wrap become infused with a sweet flavor while remaining moist and flavorful. tional Values of digitata. Kelp contains potassium, magnesium, iron, sodium, chromium, protein, phosphorus, alginate, carotene, s A, C, E, K, and B complex s. Culinary Uses Digitata Kelp is best known as 'Fingered Kelp', as the blades resemble digits radiating from the palm! It has a slightly sweeter taste and tender texture and makes an excellent fish wrap for baking and steaming. This brown seaweed is beautiful for soup stocks, marinades, and seasonings; or used in biscuits, cakes, tarts, and cookies. Kombu is a natural flavor enhancer that adds the savory Umami taste commonly associated with things like soy sauce and meat. Emerald Cove Kombu is keto, paleo, and vegan-friendly. Kombu has a briny, earthy flavor and is ready to use right from the convenient resalable bag. Kombu can be used to make dashi stock, added to beans when cooking as a tenderizer, or enjoyed in salads. Kombu is traditionally used to make Japanese dashi soup stock at home. This natural Korean kombu is great for dashi and other soups and stews. Its savory and umami flavor can also add more dimension to other dishes. This product is packaged in portions to make it more convenient to cook at home. This also allows easier storage. No preservatives, synthetic flavors, or additives are in this product. Our kelp is hygienically processed using the latest, most advanced equipment. Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic , as can often be seen by the fine white powder on the kelp strips.

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RahimAliRaw Wild Atlantic Kombu Kelp | Whole Leaf Seaweed | 5-8' Lengths | From the Pristine Waters of the Coast of Maine (Kombu) Naturally Harvested & Dried Kelp 10.00 Ounce Bag

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