Japanese kombu seaweed 150g

Kombu is widely used in Japanese cuisine as one of the main component ingredients for making dashi. It is usually dried or as pressed leaves called "oboro kombu". It can also be eaten fresh as sashimi. Kombu dashi is easy to make, although powdered kombu can also be used. A strip of dried kombu is cooked from the very first moment when cooking a dish, and is usually left to be eaten. It is one of the components of seitan, the vegetarian "meat". That can be cut into small strips of 5 or 6 centimeters long by 2 centimeters wide. In this way it is consumed as an aperitif accompanying green tea. It is also used to make ramen.