Wel-Pac だし昆布, 113 g
日本料理に欠かせない昆布だし。素材の香りや味わいを生かすことのできる、 控えめな香りのだしが取れます。約6cm×約8cmの大きさのだし昆布約3,4枚分が1パックに入っています。
ITEM ID: #2951
日本料理に欠かせない昆布だし。素材の香りや味わいを生かすことのできる、 控えめな香りのだしが取れます。約6cm×約8cmの大きさのだし昆布約3,4枚分が1パックに入っています。
ITEM ID: #2951
Seaweed is not commonly used in Western cuisine, but in many types of Eastern cooking, including Japanese cuisine, it is an invaluable source of umami/savoury flavour and hearty texture. Kombu kelp seaweed is one of the most commonly utilised seaweeds in Japanese cuisine, as it is one of the main ingredients in dashi soup stock. Take a look at Japan Centre’s Seaweed section for a great range of seaweed items.
• Heat up a sheet of kombu in a pot of water until just before boiling.
• Remove from heat and add katsuobushi bonito flakes.
• Strain out the kombu and katsuobushi for smooth liquid dashi.