Turn daily hydration into a healthy Japanese ritual with this Kombu Water Base Value Pack. Made from fully traceable Hokkaido Makombu cut into fine shreds, this dried seaweed lets you make rich kelp water in about five hours. The generous pack provides roughly a four-week supply.
In Japan, kelp water is popular both as a refreshing morning drink and a natural stock for home cooking. Preparation is simple: add ten grams of the base to one liter of water and let it steep in the refrigerator for at least five hours. Enjoy 200ml in the morning, then use the rest as umami-rich dashi for your meals.
Nothing goes to waste with this clever kitchen staple. Once rehydrated, the tender shredded kelp is easy to use directly in dishes. A quick mix of Japanese dressing and tsuyu sauce in equal parts creates a wonderful, savory dressing for the softened seaweed.
Value pack containing approximately four weeks' worth of Kombu Water Base. Made with traceable ma-kombu kelp from Hokkaido, finely cut into strips.
Add 10 g to 1 liter of water and steep in the refrigerator for at least 5 hours. The prepared kombu water can be enjoyed as a drink or used as cooking stock, and the rehydrated kelp can also be used in dishes.
