Matsumaeya Premium KombuMatsumaeya

Dashi Kombu

Made from second year ma-kombu, giving a thick, full-bodied dashi.
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Shio Kombu

Has a bold flavour, and works well with rice and pasta.
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Fūmi Natural Umami

An all-natural umami seasoning to enhance your cooking.
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Whole dashi kombu

Dashi kombu is the key base of Japanese cuisine, for imparting maximum umami. Ideally, the dried kombu should be left to soak for about 1 hour to re-hydrate, before being used in the cooking process. This can then be kept in the fridge for several days, or frozen for longer periods. And, after the cooking is complete, dashi kombu can be eaten as is, a delicious and vitamin-rich element in and of itself. And of course, as kombu is a vegetable, it is the ideal way to produce stocks for all types of vegetarian dishes.


Ingredients: dried Japanese ma-kombu (second year kombu)

Standard Packaging:
Whole dashi kombu: 1kg packs

Best used within 1 year