Mitoku Kombu is harvested from the cold ocean depths from the northern island of Hokkaido. The kombu is then naturally sun-dried. Kombu is indispensable for making a tasty cooking stock for soups, sauces and noodle broth. When cooked with beans, kombu has the unique ability to soften the beans, shorten the cooking time and make them more digestible.
Ingredients: Japanese dried sea vegetable: kombu (Laminaria japonica).
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Uses: Miso Soup or other soup stocks, sauces, noodle broth, salads, or cook with vegetables or beans.
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