Japanese Kombu Dashi Powder

Japanese Kombu Dashi Powder is an easy to use blend that makes food preparation much more convenient. It consists of Flavour enhancer (E621, E635), salt, glucose, dried kelp powder, sugar, kelp extract (dextrin, kelp extract, monosodium glutamate, salt). Using only high quality kelp (kombu) from Hokkaido, the flavours are rich in umami – the savoury taste that is one of the cornerstones of Japanese cuisine. Kombu also contains glutamic acid, which is a natural flavour enhancer which further boosts the taste profile. Being seaweed, not fish based, it’s also great for vegetarian and vegan dishes.

Japanese Kombu Dashi Powder will make up a delicious stock by mixing as little as 1 teaspoon per cup of water. Adjust the ratio to suit your tastes. You could add miso paste, seaweed and onions to make a miso soup, or use the dashi as a broth for noodles. Add some soy sauce or whatever other flavours you like to really make it your own. If you cook vegetables in the dashi, you won’t need to season them as it will add all the flavour itself. Other great products from Japan include Okinawa Black Sugar, Rice Panko, Tonkatsu Sauce, Sesame Seeds with Curry and Sesame Seeds with Wasabi.

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out can be impossible!