This Kombu was flavored with Umeboshi Juice and Shiso (perilla leaf) organically grown in our backyard. Kombu is a special type of seaweed used to bring out the Umami in fish or sushi rice, etc. It is a perfect blend of sweetness, salty and slightly tangy taste combination. We use Kombu for our Kobujime Flounder as well as for Shimesaba. None of our resources are wasted. After using the Kombu for umami (dashi), we cook with soy sauce to make a delicious side dish.
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