Kelp or Kombu is used in various methods in Japanese cooking. It is used as a base for dashi, rehydrated, sliced and seasoned to be used in rice balls or other dishes, and in this case as a salted condiment or essential ingredient.
Free from chemical preservatives and MSG this Shio-Kombu comes from Hokkaido, the large northern island prefecture of Japan, renowned for its luxury kombu.
How to use Shio-Kombu
Shio-Kombu is wonderfully versatile and will add a richness to anything you add it to. You can simply toss it with a salad, marinate raw cruciferous and root vegetables, add it to stir-fry or an omelet.
Preparation: -Tear the washed and dried cabbage leaves into bite sized pieces. -Add a generous pinch of Hokkaido Shio-Kombu. -Add enough Sesame Oil to lightly coat cabbage leaves. -Toss together and finish with a pinch of roasted sesame seeds.
Pairs well with beer or your favorite refreshing beverage.