Dried Kelp 3.52oz(100g) Dried Kombu Seaweed From Hokkaido Japan For Soup Stock

Added a wonderful, marine flavor to my Dashi clear soup stock. Nice fresh aroma.

Agree with all the great reviews. High quality. Thick pieces. Makes great dashi and the flavor holds up in miso soup.

Works great for it's intended use. The soup base tastes great and also works for making various sauce bases.

Let me first state that I am new at using kombu to make dashi and when cooking Japanese inspired dishes. Product was well packaged thus arriving in excellent condition. Kombu itself looked to be choice seaweed cuts and smelled like the ocean-as one would expect it being harvested from the sea. My finished dish tasted good- no off flavors. I’m open to purchasing the product again.

Even when soaked in soup, tastes like eating tree bark.

Japanese Decor Sakura Dried Kelp is a high-quality dried kombu seaweed that originates from Hokkaido, Japan. As a beginner to Japanese cuisine, I found it slightly challenging to handle at first, but once I understood how to use it, I was able to create delicious dashi broth that added an umami depth to my dishes. One of the things I love about this product is that it is vegan-friendly, making it a great choice for those following a plant-based diet.When cooked with tofu, the broth made from this kelp is rich and flavorful, and it can also be used as a base for other dishes such as miso soup or simmered dishes. The texture of the kelp is soft and easy to boil, which makes it a great option for beginners. The only downside to this product is that it may be more expensive than other options on the market, but I think the quality justifies the price.Overall, I highly recommend Japanese Decor Sakura Dried Kelp for anyone who wants to create authentic Japanese cuisine at home. It is an excellent product that delivers great taste and is versatile enough to be used in a variety of dishes. Whether you are a beginner or an experienced cook, this kelp is definitely worth trying.

This seaweed is imported from Japan and is a key ingredient for miso soup. The Chinese often use it in pork rib soup and the kelp adds a unique and tasty flavor to the soup. This is good quality kelp and when cooked properly, offers a light and mild taste with a bit of a chewy and crunchy gel like texture. This kelp did not disappoint and was delicious.If you’re curious on how to prepare kelp, there are many online recipes. Just keep in mind that dried kelp needs to be rehydrated, washed, and blanched before adding to any recipe.I personally find this a much more pleasant way to enjoy all the super healthful benefits that come with eating kelp.

This long and wide type of kelp is great for making stock, and usually the kelp is discarded afterward. The other way is incorporated into dishes such as stew and soup and the kelp can be consumed directly in these cases. So we made into a type of soup which is a very common and casual in my culture. The soup contains pork short ribs or pork slices along with soy bean sprouts and kelp. It is super delicious and healthy and full of umami.A small tip for those who've never use kelp before, please do not wash and attempt to remove the "white residue/power" on the kelp. Those are not mold but the natural substance when kelp gets dried and where the umami comes from. Just simply wipe if there is any dust or suds, otherwise just cook the kelp directly.