Maruzen Naya Kombu 300g Kombu While searing

While searing

The recipes for her mustards have remained unchanged for over 40 years

she decided to bring the quality and flavours she was creating to her home here in Australia

organic rye flour (4%) salt

and antibacterial properties

Maruzen Naya Kombu 300g Kombu While searingKombu (also known as kelp) is essential to Japanese cuisine. Used as a main ingredient in flavouring dashi, sushi rice and hot pots, it's also rich in minerals and nutrients. The most common use is steeping the Kombu in warm water to extract the umami flavour that Japanese food is so famous for. This particular Kombu was farmed in the cold waters of Japan's northern most island, Hokkaido, which is often considered to be the best kombu for dashi.