Hokkaido kelp
日高昆布
30G
Dried seaweed for vegetarian dashi stock soup, direct from Hokkaido, north island, Japan.
100% vegan and gluten free
Directions:
- Bring 2 to 3 sheets of kombu to simmer over low heat
- Do not boil, once close to boil, remove from heat and leave 10 mins
- Remove kombu
