Kombu Seaweed is a basic ingredient in Japanese cuisine. Its flavor is intense and iodized, we could describe it as umami. As an ingredient it is very versatile, from broths, garnish in fish dishes, stews and rice. It has a high content of iodine, vitamin K, folate, magnesium, calcium and iron.
TASTING: intense flavor and iodine.
PAIRING: ham, mussels, sprigs, corn, garlic gulas, sea urchin, mussels, tuna, chive oil, gulas, french tortilla, tomato, egg, bacon, onion, cream, veal, duck breast, orange.
USE: it needs previous desalination preparation: immerse in water and stir. Change the water 3 times by repeating the process to remove the salt. Al natural seasoned in salad. Boiled as a garnish in fish and meat dishes. In the preparation of soups, stews, scrambled eggs, croquettes, empanadas, rice, pasta, ...
FORMAT: 100 grs. In salting.
INGREDIENTS: Kombu seaweed.
CONSERVATION: between 2ºC and 8ºC. Excess moisture can reduce the shelf life of the product. Product washed and ready to consume.
ALLERGENS: may contain traces of mustard, crustaceans, molluscs and fish.
DATE OF CONSUMPTION: 14 days.
TEMPORALITY: available all year.
COLOR AND FORM: yellow, brown, green pigmentation.
NUTRITIONAL BENEFITS: Kombu stands out from other algae for its sugar content, alginic acid, glutamic acid and is rich in potassium, calcium and iodine. It is antioxidant and improves intestinal flora.