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Dried Kombu Kelp 113g Eaglobe
- 10803
Kombu Seaweed – 113 g Eaglobe
Eaglobe Kombu seaweed is a dried kelp (Laminaria japonica) that comes from the seas around China, and is an important ingredient in Japanese cuisine. It is primarily used to make the classic dashi soup stock, which is the foundation for many Japanese dishes such as miso soup and ramen, and adds a natural umami flavor and depth to your meals. To make dashi, soak the seaweed for 30 minutes and simmer in water for 5 minutes. Use the stock as a base in soups, sauces, or noodle dishes. Kombu can also be used in marinades, vegetable dishes, or as a flavor enhancer in other Asian dishes
kr 42.50
Tax included
Produktspecifikationer
Data sheet
- Country of origin
- Kina
- Hovedlager Roholmsvej (stk)
- 97
- Nørrevoldgade butikslager (stk)
- 13
- Torvehallerne butikslager (stk)
- 0
- Godthåbsvej butikslager (stk)
- 30
- Amagerbrogade butikslager (stk)
- 0
- Brands
- Eaglobe
- "Kolli" — "package" (also used as "parcel", "item" or "consignment" in a shipping context)
- 50,000000
- Storage
- Tørt
- Net weight
- 113
- Net unit
- g
- Width
- 150
- Height
- 30
- Length
- 230
- Box width (mm)
- 480
- Box height (mm)
- 220
- Box length (mm)
- 320
- Box net weight (g)
- 5650
- Kasse bruttevægt (g)
- 7000
- Packages per pallet layer
- 5
- Layers per pallet
- 4
Næringsindhold
- Nutritional information per g/ml
- 100
- Energy (kj-kcal)
- 1071-256
- Salt (g) — Salt (grams)
- 7,03
Ingredienser
Ingredients: Kombu seaweed from the sea.
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Kombu Seaweed – 113 g Eaglobe
Eaglobe Kombu seaweed is a dried kelp (Laminaria japonica) that comes from the seas around China, and is an important ingredient in Japanese cuisine. It is primarily used to make the classic dashi soup stock, which is the foundation for many Japanese dishes such as miso soup and ramen, and adds a natural umami flavor and depth to your meals. To make dashi, soak the seaweed for 30 minutes and simmer in water for 5 minutes. Use the stock as a base in soups, sauces, or noodle dishes. Kombu can also be used in marinades, vegetable dishes, or as a flavor enhancer in other Asian dishes