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Japanese Ingredients: Kombu by Japanese Cooking 101
Kombu is dried edible sea kelp that is mainly used to make Dashi broth in Japanese cooking.
It has a subtle but great savory taste (Umami) when it's boiled in water.
Kombu should be rehydrated in cool water
Kombu Dashi is great for clear soups and Nabemono (hot pot)
Dashi can be made with just Kombu