10 best kelp for dashi

Product description

Kombu is a subvariety of kelp, a brown sea algae otherwise known as seaweed or sea vegetable. It's known for its long list of nutrients, vitamins and health benefits.

• Finding a good quality tasting kombu is hard to come by, we did the work for you and believe you will thoroughly enjoy using Tetsujin kombu in your dashi and other recipes.
• The only way to make a tasty broth or Dashi is to soak overnight piece of Kombu, then boil just for a few minutes with Tetsujin Bonito flakes - This will extract the flavors beautifully.
• Restaurant Quality ingredient in bulk size, this is enough Kombu for a serious foodie (250 single servings) or if needed for a large group or party. Used in all kinds of recipes for soups and broths.
• Product of China - This combination of vitamins and minerals makes kombu a nutrition powerhouse, chock full of antioxidants, which also boosts immunity.
• 100% Satisfaction guarantee - At WB Home Co. Our goal is to have you satisfied with your purchase, if for whatever reason you are not happy let us know and we will give you a full refund for your purchase.

User questions & answers

Question:	Can this form of kombu work as kombu cha
Answer:	Not really. It doesn’t taste the same I got from the Asian market during normal time.
Question:	At what temperature ws this dried? Is it raw vegan
Answer:	Not sure the exact temperature. Dried seaweed is raw and vegan.
Question:	where is this from? Is there a country of origin
Answer:	no origin said
Question:	Is this tested for radioactive substances/ chemicals/ Heavy metals/ harmful substances/ etc
Answer:	Our Kombu is in full compliant with FDA requirements for food safe consumption. This means it is free of any harmful substances such as heavy metals, chemicals or radioactivity. To directly address the concern, this is a product of China which does not have any history with harmful substances (radioactivity/heavy metals/chemicals) in the area. If you have any additional questions or concerns, please let us know.

Product description

HIDAKA KOMBU, one of the highest quality kombu (kelp) in Japan, is harvested in the southern part of Hokkaido, which is also known as MITSUISHI KOMBU.

HIDAKA KOMBU is good for both making stock (broth) and eating. It easily gets soft when boiled and tastes excellent.

It is rich in minerals and fiber while it contains very few calories.

Enjoy this natural, healthy food for your dieting and beauty.



- Good soup stock for delicious miso soup, noodle, nimono, oden (Japanese dishes), etc.

- Healthy food used in salad, pasta, nimono, kombu-maki (Japanese dishes), etc.



Please see the English instructions of how to make kombu dashi (Japanese soup stock) on the back of the package.



- Product of Japan / a local specialty of Hidaka, Hokkaido

- Ingredients: Low temperature dried kelp

- Net weight: 2.5 oz. (70 g)

- Store in a cool, dry place.

• High quality kelp from Hidaka Hokkaido Japan (also known as MITSUISHI KOMBU)
• For making stock - You can make delicious vegetarian dashi soup (Japanese soup stock)
• For salads or other Japanese dishes - It’s soft and delicious when simmered
• Product of Japan / a local specialty of Hidaka, Hokkaido
• Every item has an English label on the back of the package.

User questions & answers

Question:	My product received did not have english instructions. you say be carful?! what should i do because i have no english label
Answer:	All our products (seller: JApremiums) have English instructions. You must have bought from another seller. You may call Amazon Customer Service and be able to get a refund for the product not as described.
Question:	What is the shelf life
Answer:	The expiration date of our stock (seller: JApremiums) at Amazon is around December 2021 at the date of August 2020. Thank you.
Question:	I am trying to make Dashi stock (not soup) What is the ratio of water for Dashi stock
Answer:	Dashi stock is half of a stick for 300 ml of water. Make fine adjustments according to your preference.
Question:	Can this be used as seasoning for mustard sauce
Answer:	I think it can also be used for mustard sauce. But it will be Washoku taste. So it depends on the dishes you combine.
Question:	Is this gluten free
Answer:	Unfortunately it does not claim to be gluten-free.

• It is a source of soup that uses the road south beach Shirakuchi production kelp powder, was to cherish the elegant taste without the habit of kelp mellow original.
• 1pack is 0.14oz×10packs
• Japan produced 100%
• Kombu soup stock is the basic Japanese.
• And Compare features eat with "Katsuo Dashi Powder"

User questions & answers

Question:	Is there sugar added in the ingredients
Answer:	I can't read Japanese but I doubt these have sugar. Each packet contain a small amount of highly concentrated powder which imparts a smoky, fishy, savory flavor. One packet makes 3 cups of dashi and which is not sweet at all. Sugar is not a normal ingredient in dashi anyway. So I'm fairly confident there is none.
Question:	Does this contain monosodium glutamate (MSG
Answer:	Yes, sort of. But it is hidden under the ingredient names of hydrolyzed protein and yeast extracts. These are additives to increase the glutamic acid levels without using refined MSG. It is difficult to find dashi powder without these ingredients but they are rarely available. Better to make your own from scratch.
Question:	What are the ingredients
Answer:	According to the company website, the ingredients translate as: Seasoning (such as amino acids), salt, flavor raw materials (dried bonito powder, oyster extract, tuna extract, kelp extract), yeast extract, glucose, protein hydrolyzate, fish sauce
Question:	Does this have msg
Answer:	This is not strictly true. MSG can be harmful for many. My son is suffering from a hearing loss that is connected to migraine and one of the main things he has to avoid eating is MSG. Especially when it is taken in pure form. You need to understand the extent we go in reading through every single ingrediant to ensure that we buy msg free products. Hydrolyzed or autolyzed soy also we avoid, so are many processed food, nitrates n nitrites. Read Johns Hopkins University Autolaringology Dept studies please for more information if needed. That said, I am so glad for this Amazon service for providing infor thru other users n to you for letting me know what we needed to know. Thank you!!!

Product description

Here is everything you need to make rich and flavorful Dashi, Japanese broth. This set includes Dashi Kombu, Dried Kelp 2 oz and Hoshi Shiitake, Dried Shiitake Mushroom 1 oz. You can use Dashi for Miso Soup, Nabe, Noodle Soup and dipping sauce. Enjoy the Japanese traditional dish made with homemade Dashi.

• Natural Vegan Vegetarian Dashi Ingredients to make rich and flavorful Dashi, Japanese broth for Japanese Miso Soup and Noodle Sauce and more.
• One package of Dried Shiitake Mushroom 1 oz.
• One package of Dashi Kombu, Dried Kelp 2 oz.
• These products are great for Vegans and Vegetarians to enjoy a Japanese soup dish.

User questions & answers

Question:	Can the packets be opend and consumed
Answer:	Absolutely can, although I would not recommend

• Dried Kombu Seaweed grows below 40 meters deep in the Bohai Sea in Shandong province, the water flow is urgent, pollution-free, ISO22000, HACCP certificated.
• Dried kelp 6 Times Volume Yield After Soaking, sun dried, no additives, no preservatives, no sand.
• Dried Seaweed conform to FDA, CFIA, AQIS, EFSA and other importers of food standards for production; the same in North America, Australia, Europe, Asia offline supermarket can be purchased.
• Kelp is rich in iodine, which is a weakly alkaline food that can remove body fat and lower blood fat.
• Dried kelp Use to enhance the flavor of soup or stew.

User questions & answers

Question:	what are that white sopts on the surface of kombu
Answer:	These white spots are called "mannitol" which are part of the Kombu. These white spots occur as part of the natural drying process of the product and bring out the flavor. They are good for health.
Question:	What is the white crystal
Answer:	The white crystals you see on the kombu are dried salt. When you soak the kombu prior to eating it, the salt dissolves in the water.
Question:	Is this real japanese konbu or the awful chinese polluted waters konbu
Answer:	You're both wrong about the writing. These are Chinese characters. When used in Japanese they are called Kanji, which literally means "Chinese character". It's also not "Asian writing". It's only one form of many different types of Asian characters. For example,Thai has their own Characters, Japanese has 4 types of characters (two of them are borrowed; kanji and romaji), Mongolia has their own Characters as well as India, etc. As for the pollution, there's NO WHERE IN THE WORLD THAT IS NOT POLLUTED! However, sea weed grows towards the bottom of the body of water. Even in polluted bodies of water, the part near the bottom might still be clean. So, either make your judgements based on facts, or don't buy anything imported. Every country in the world has their good products and their bad ones (yeah, even the US). Kombu is supposed to be rinsed before using it anyway, so, unless you're munching on it right out of the package, even a slight bit of pollution shouldn't pose a serious problem. In fact, considering the standards of most municipalities, your tap water is probably WAY MORE contaminated than this product. The price looks good, and so does the packaging. Personally, I don't see any reason not to buy it.
Question:	Where is this made
Answer:	Dried Kombu Seaweed grows below 40 meters deep in the Bohai Sea in Shandong province, the water flow is urgent, pollution-free, ISO22000, HACCP certificated.

Product features

Kombu, a nutritional powerhouse from the sea

Besides obsession with Japanese food, eating seaweed is a habit I can really get behind. Sea vegetable, like nori, kombu, wakame, and arame, are excellent sources of nutrients. Kombu is a fantastic source of:

Iodine: a nutrient not only crucial for thyroid health, but crucial to the healthy functioning of the cerebrospinal fluid, the thymus gland, the stomach, and the brain. Bioavailable Iron: used for the transport of oxygen throughout the blood, the iron found in kombu is easily absorbed into the body. Calcium: a mineral not just crucial for bone health, but also for healthy cellular function.

Vitamin C: a vitamin used to support a healthy immune system, and also critical in the growth and functioning of body tissues. Vitamin C also acts as an antioxidant. All in all, this is a salad you can feel good about eating. Even better, a half cup serving of kombu is only 17 calories. Which comes in handy, because this salad is so addicting that it’s easy to eat multiple servings at once!

What is kombu, and what does it have to do with soup?

Kombu is a kind of sea cabbage, otherwise known as seaweed. It is a natural flavor enhancer that offers huge health benefits for its tiny size. Sea vegetables are one of the most abundant food families on Earth, yet they are surprisingly underused in American cuisine.

Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively.

Kombu has an almost magical ability to render beans more digestible and less gas-producing. But it isn’t magic: Kombu contains enzymes that help break down the raffinose sugars in beans, which are the gas-producing culprits. Once they are broken down, we are able to absorb more of the nutrients, and we can enjoy these legumes without as many intestinal complaints.

Seaweed Salad

• Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
• To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

• Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.

• Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

Product description

1. To remove the smell of anchovies, it was dried twice and wrapped.
2. Among anchovies, use the best stock-producing medium anchovies (or osari anchovies).
3. All the added ingredients are made in Korea.
4. Cooking method : Put one pack into boiling water.

⊙ Storage: Avoid direct sunlight and keep it refrigerated.

• The anchovies contain very healthy nutrients such as calcium, potassium, omega3, collagen, and taurine

• Dried Seafood Dashi Pack - You can add a seafood dashi pack to boiling water to make the taste of various soup dishes, such as Korean soup dishes, micro bean paste soup, and so on.
• Contains 50% Dried anchovies, 19% Dried Kelp, 13% Dried shrimp, 6% Dried green onion, 6% Red pepper seed
• Various kinds of seafood and vegetables are packaged in one pack, so you can make anchovy stock easily.
• The combination of seafood and vegetables adds a tantalizing flavor to the dish.
• Made In Korea

User questions & answers

Question:	All the writing is in Korean. How much water do we boil and how long do we cook it? Thanks
Answer:	Dear sir, These Anchovies are from Thailand. Used to make Korean soup, Japanese soup or Asian food, etc. Thank you ThamYah
Question:	Sodium level
Answer:	It is sun-dried and un-cooked. You have to soak them with boiling water and fried them or add them in the soup.
Question:	Can you eat the contents
Answer:	Our recommend dish is soak with water and deep-frying them whole and eating like potato chips, crackly crispy bones and all, High concentration of calcium because of the bones of the fish, Protien and Nutritions
Question:	Pack have red pepper seeds- sweet or spice
Answer:	They was mixed with little salt before dried with the sun.

Product description

1. To remove the smell of anchovies, it was dried twice and wrapped.
2. Among anchovies, use the best stock-producing medium anchovies (or osari anchovies).
3. All the added ingredients are made in Korea.
4. Cooking method : Put one pack into boiling water.

⊙ Storage: Avoid direct sunlight and keep it refrigerated.

• The anchovies contain very healthy nutrients such as calcium, potassium, omega3, collagen, and taurine

• Dried Seafood Dashi Pack - You can add a seafood dashi pack to boiling water to make the taste of various soup dishes, such as Korean soup dishes, micro bean paste soup, and so on.
• Contains 50% Dried anchovies, 18% Dried Kelp, 13% Dried shrimp, 13% Dried radish, 6% dried green onion
• Various kinds of seafood and vegetables are packaged in one pack, so you can make anchovy stock easily.
• The combination of seafood and vegetables adds a tantalizing flavor to the dish.
• Made In Korea

User questions & answers

Question:	How much water for each packet
Answer:	Normally you will encounter 15 to 22 individual dried shrimp in the package. We source only large shrimp that weigh roughly 0,5oz each when peeled. As drying process removes up to 80% of water the shrimp ends up weighing 3.8 to 4.2gr.
Question:	how much salt
Answer:	Sure! That's the idea. We take fresh shrimp, mix it with spices and dry it, using our patented 5 stepped process. We strictly control the temperature on every step to deliver safe ready to eat product. Regarding refrigeration. The shelf life of the product after we seal it is 730 days without refrigeration. Once opened consume it in 24 hours or put in the fridge for up to few weeks.
Question:	What are ingredients
Answer:	Peeled and deveined shrimp, sea salt and natural grounded spices depending on the flavor.
Question:	No msg added
Answer:	Good morning. Sorry. The producer has not entered calories. Calories are unknown

Product description

Ingredients: Organic Soybean Paste (Water,Organic Soybeans, Organic Rice, Salt, Yeast, Koji Culture), Water, Alcohol, Salt, Yeast Extract, Dried Bonito Powder, Kelp Powder, Dried Frigate Mackerel Powder, Dried Anchovy Powder, Dried Scad Powder.

• This product blends five kinds of dashi with the deep flavor of the miso developed from a long fermentation process.
• This product blends five kinds of dashi with the deep flavor of the miso developed from a long fermentation process.

User questions & answers

Question:	Can you use it as dashi, for tonkotsu ramen
Answer:	Tonkotsu is made with a pork-bone soup base. Typically a milky color. Of course you can add miso to that, but if you're only using this "ichiban dashi" based miso, it isn't going to result in Tonkotsu. It will be more like "Miso Ramen". That's typically served spicy, but you can leave out the hot spices. "Ichiban dashi" is a soup base made by combining kelp and dried fish. So technically, this is "ichban dashi miso". Hope that helps :)
Question:	How much soup will this container make
Answer:	That depends on how much miso paste you add to your soup. I generally add 1-2 tablespoons per 4 cups of water/dashi stock. There are approximately 28 tablespoons in this container, so you could make 14-28 servings of soup with each serving being 4 cups of soup. Hope that helps! :)
Question:	Does this paste need to be refrigerated? How long it can be kept in a refrigerator
Answer:	Yes, you must refrigerate after opening. Keep it in an air-tight container, it will last over a year!
Question:	Does this paste make a ready to eat Miso soup
Answer:	Yes. It is the best paste I have bought. My 13 yr to led daughter loves it! No need to add any miso paste. And you don’t have to make homemade Dashi- just add water

Product description

Dashi Kombu is a dried Japanese kelp used to make soup stocks. Dashi soup stock is known for being salty and very flavorful. It is most commonly used as bases for miso and udon soups.Just break off a 4-6 inch piece, simmer in hot water. Don't boil it. Then let it steep for 5-30. Dashi Kombu will usually have white spots that may look like, but is not, mold. These white spots are called "mannitto" or "umami seibun" in the Japanese language and are part of the Dashi Kombu. These white spots occur as part of the natural drying process of the product and bring out the flavor; it is recommended not to wash Dashi Kombu before use in cooking.

User questions & answers

Question:	Is all dried seaweed kombu
Answer:	Not at all. Like land plants, seaweed comes in different varieties. Kombu is, to me, the least "fishy" tasting one.
Question:	Could you explain this cancer issue on the label hesitate of purchasing
Answer:	A *very small* amount of research on the topic suggests that this is a somewhat hysterical response to a negligible problem. Google "proposition 65 warning" and read the commentary about it. One example, quoted from a lawyer from the LA Times: "I don't believe Proposition 65 has been good for California. It exaggerates a particular class of long-term theoretical risks related to cancer and reproductive health and makes it harder for people to make reasonable choices. Prop. 65 creates alarm about trace amounts of chemicals that have no actual risk or have a risk that is obviously outweighed by the benefit of the food. Vegetables may contain a certain amount of lead if they grow in the ground, and fish contain mercury because they live in the sea. If we make trace chemicals the salient fact, then we discourage the consumption of healthy foods. Having so many warnings also undermines real warnings about real risks such as unpasteurized milk." CA requires this warning on most coffee, and according to ABC news "Cancer warning labels on coffee would be misleading. The U.S. government’s own Dietary Guidelines state that coffee can be part of a healthy lifestyle," the NCA said in a press release. "The World Health Organization (WHO) has said that coffee does not cause cancer." NCA is The National Coffee Association, but OTOH "According to ABC News chief medical correspondent Dr. Jennifer Ashton, ... medical literature and studies have previously shown 'clear and massive associations' between coffee and improved health. Some of the health benefits include 'reduced risk of certain types of cancer like skin cancer, liver cancer, a reduced risk of Type 2 Diabetes, Parkinson's, the list goes on and on.'" "Acrylamide was added to the Proposition 65 list in 1990 because studies showed it produced cancer in laboratory rats and mice," Sam Delson of the Office of Environmental Health Hazard Assessment (OEHHA) told ABC News in an email. ... Acrylamide forms when food is cooked or processed at high temperatures. It can be found in 'French fries, potato chips, other fried and baked snack foods, roasted asparagus, canned sweet potatoes and pumpkin, canned black olives, roasted nuts, coffee, roasted grain-based coffee substitutes, prune juice, breakfast cereals, crackers, some cookies, bread crusts, and toast,' Delson said. So this Kombu is in good company, and if you avoid anything on the Prop 65 list your diet will be dramatically limited.
Question:	How do you store the kelp
Answer:	Even after we cut open the sealed, clear plastic package, we can just store this product at room temperature. Even if household dust fell on top of the kombu, we could still soak the dusty kombu in water for at least 10 minutes and then eat it. This kombu comes supplied with plenty of salt from the ocean. Salt is extremely bad for our health, both because it raises our blood pressure and also because salt always contains cancer-causing nitrosamines. That's why we should drain away at least 98% of the salt before we eat the kombu. Many people are worried that kombu is too high in iodine. Like zinc and selenium, iodine is a beneficial antioxidant. If you want to avoid the iodine, then simply boil the kombu in hot water for at least 15 minutes and 97% of the iodine will go into the delicious kombu soup, which you can throw away. If you want the iodine, then simply eat the kombu raw after soaking it in water for at least 10 minutes to drain away the sea salt.Like other "brown" seaweeds such as wakame, mekabu (wakame), arame (kelp), mozuku (kelp), limu moui (kelp), and hijiki, kombu (kelp) is classified as a chromalveolate, not a plant. Meanwhile, "red" seaweeds such as nori (laver), ogo (limu), and dulse are classified as plants, not chromalveolates.All "brown" seaweeds are rich in the following nutrients: The beneficial marine carotenoid, fucoxanthin, the beneficial marine polysaccharide, fucoidan, the beneficial marine polysaccharide, laminarin, the beneficial marine fiber, alginate, the beneficial marine long-chain omega-3 fatty acid, eicosapentaenoic acid (EPA), the beneficial marine polyphenols called, phlorotannins, several other beneficial marine antioxidants, and also the beneficial marine probiotic saltwater bacteria which cling to the surface of all "brown" seaweeds and provide a key enzyme which allows humans and fish to digest "brown" seaweeds after eating them. Without these beneficial probiotic saltwater bacteria, "brown" seaweeds would pass through the digestive tracts of humans and fish completely intact and undigested. The good news is that these beneficial probiotic saltwater bacteria will get along extremely well together with the 3 most beneficial probiotic bacteria which thrive on living, breathing green vegetables, namely, lactobacilli, bifidobacteria, and Bacillus subtilis natto.
Question:	How many sheets
Answer:	I've already used a couple, but I think 5 originally. About 6" x 8"-ish. One sheet equals about 3 batches of broth for my recipes.

Product description

1

• Dried mix seaweed and anchovy tea packets for making soup base
• Includes 10 packets (16gX10 )
• Contains 50%Anchovy, 18%Dried Kelp, 13% Dried Shrimp, 13%Dried Radish, 6% Dried Mushroom
• Made in Korea

User questions & answers

Question:	What do you think about using this as the base for clam chowder
Answer:	not really, these can be eaten like they are or in a recipe, not a sauce at all.
Question:	Would this be good to use in making kimchi
Answer:	Yes, they should be removed.
Question:	Did they take the innards out and heads off
Answer:	don't know, korea, I think, since it has the country name on the package, "Korea." We used to have the Japan kind, which is identical, but they don't sell them any more.
Question:	How many cups of water do you use for a packet
Answer:	It is about 1 inch, 25mm or little bit less than 1”. I fried with Olive oil, a pinch of sugar and ground hot pepper, and lastly sprinkled little bit of fried sesame seeds. I love this side dish and it is very delicious. Hope it helps. Thanks.