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Kombu Seaweed 113,4g Wel-pac
- 10802
Kombu is a type of seaweed that is a key ingredient in Japanese cuisine. It is used as a base to create various soup stocks, as a wrapping for other dishes, and is also eaten on its own. Add it to any of your favorite Japanese meals or to add some nuance to your soup bases.
Preparation: (For 6 dl "kombu-dashi") Gently dry the kombu (approx. 5x7 cm) with a cloth. Put the kombu and 7 dl of water in a pot and let it steep for 6–8 hours. Let it simmer over low heat, remove and discard the kombu just before it begins to boil.
kr 68.00
Tax included
Product specifications
Data sheet
- Country of origin
- Korea
- Hovedlager Roholmsvej (stk)
- 312
- Nørrevoldgade store warehouse (pcs)
- 19
- Torvehallerne store warehouse (pcs)
- 21
- Godthåbsvej store warehouse (pcs)
- 15
- Amagerbrogade store warehouse (pcs)
- 0
- Lyngby butikslager (stk)
- 0
- Brands
- Wel-pac
- Package
- 24,000000
- Storage
- Tørt, undgå direkte sollys. Opbevar i lufttæt emballage.
- Net weight
- 113,4
- Net unit
- g
- Width (mm)
- 190
- Height (mm)
- 295
- Length (mm)
- 30
- Box width (mm)
- 300
- Box height (mm)
- 240
- Box length (mm)
- 440
- Box net weight (g)
- 2712
- Box gross weight (g)
- 3670
Nutritional content
- Nutritional information per g/ml
- 100
- Energy (kJ-kcal)
- 11-3
- Carbohydrate (g)
- 0,6
- Of which sugars (g)
- 0,6
- Protein (g)
- 0,5
Ingredients
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Kombu is a type of seaweed that is a key ingredient in Japanese cuisine. It is used as a base to create various soup stocks, as a wrapping for other dishes, and is also eaten on its own. Add it to any of your favorite Japanese meals or to add some nuance to your soup bases.
Preparation: (For 6 dl "kombu-dashi") Gently dry the kombu (approx. 5x7 cm) with a cloth. Put the kombu and 7 dl of water in a pot and let it steep for 6–8 hours. Let it simmer over low heat, remove and discard the kombu just before it begins to boil.