KOYO KOMBU DRIED SEAWEED

In Japan, marine algae have long consisted an essential part of the diet. Their various properties, their unique flavor, their versatility in cooking and their high nutritional value are as many reasons why they have been cultivated and highly appreciated for centuries. The Kombu Koyo seaweed is used to make a tasty broth (the Dashi) which is a basic element of Japanese cuisine. The traditional Japanese seaweed, excellent on rice, tofu, vegetable dishes, in soups as well as noodles. Instructions for use Cut a thong of about 2 inches, then soak in cold water for several hours or all night. Simmer for 5 minutes. Use this water in cooking soups, in the stews, sauces and broths to raise the flavor of your meals. Perfectly accompanies the root vegetables. When the seaweed has hardened, continue cooking until soft consistency, cut into small pieces. Season with sesame grains and Tamari Koyo sauce. Serve as a dish of accompaniment.