Ma Kombu 200g (2 years aquaculture)
Ma Kombu is the King of kombu. The highest grade of Ma Kombu is cultivated at Shiroguchihama, Minami-Kayabe area, where has 300 years history of Kombu aqua-cultivation. 2 years aquaculture Ma Kombu creates more umami taste than ordinal 1 year products.
Kombu is used extensively in Japanese cuisines as one of the three main dashi ingredient. Konbu dashi is made by putting a piece of dried kombu in cold water and heating it slowly. Actually you can simply enjoy the kombu extraction hot water with a little of salt. Kombu is also used to prepare a seasoning for sushi rice.
Ma Kombu (Hokkaido, Japan) 100%
It is rich in water-soluble dietary fiber such as alginic acid and fucoidan, and is expected to lower blood pressure and cholesterol and also to boost immunity.
It is also rich in seawater minerals, and especially rich in iodine. Iodine is an important component to produce thyroid hormone. Please be careful about excessive intake of iodine.
Recommendable usage for Dashi making
Put 20g of Ma Kombu into 1 liter of cold water and heat for 30 minutes on very low heat.