Kombu seaweed SHIMOMURA A Japanese kitchen staple used

A Japanese kitchen staple used by home cooks and professional chefs alike

Japan) Overall Size 14

Gentle on cooked rice grains

Never move a cold bowl loaded with refrigerated leftovers straight into a high-powered microwave cycle

soapy water after every milk-shaving session** to prevent bacterial growth and rinse the cutting blade perfectly clean

Kombu seaweed SHIMOMURA A Japanese kitchen staple usedKombu Seaweed, the dried kelp that forms the backbone of Japanese dashi stock. An umami powerhouse that transforms water into a complex, savoury broth with minimal effort. Contents 70 g dried kombu Origin Made in Japan Browse also: Japanese soup stock, miso soup tools, tsukemono tools.