VEGAN dashi stock from Hokkaido Kenso Inc. 300ml Concentrate
The Good Grub Hub is thrilled to have found a true vegan dashi stock which is very rare (they almost always have a bit of bonito fish in them). This is great for all dietary requirements and is a concentrate so very cost effective.
Beginning of “ne-kombu broth
In the early day of establishment,
we made juice with kombu extract. Kombu extract was valuable and known as
“vegetable of the sea”. We added apple juice, etc. to make it more suitable for
drinking. Although, Mr. Matsuura, the factory chief knew that kombu contains a
lot of nutrition, it was thrown away after extracting the broth. Mr. Matsuura
learnt that kombu that were used for extracting broth were cooked and ate at
Okinawa. It was also believed to be the theory for long life. He began
researching the kombu in 1976. After researching for a long time, finally in
1985 “ne-kombu broth” the major product was completed.
About the product
“Ne-kombu broth” is made with a special technique. Spending 3 days, the kombu is melt and processed into broth. The richness, umami, and every details of the kombu are packed inside, it is the flavour of kombu itself. Hidaka kombu is selected to be the main ingredient with its rich and delightful flavour.
What is “ne-kombu”?
It is kombu that is very close to the root and it is very nutritious and the kombu is young It is more nutritious closer to the root as the cells divides and grow. It contains a high amount of fiber, iodine, calcium, iron, potassium and etc. Only a small amount can be harvested from each kombu plant, making it a very valuable food.
Usages (Approx. 1-2 tablespoons/4 persons)
Soup for noodles
Add 1-2 tablespoons of “ne-kombu” broth to the warm noodle soup and adjust the flavour with some soy sauce.
Replace ichiban-dashi*1 with “ne-kombu” broth and make miso soup as per usual
*1 Ichiban-dashi, a broth made with bonito flake and kombu
Add 1-2 drops of “ne-kombu” before cooking the rice (2 cups). It will be filled with delightful kombu aroma.
Home-made kombu-soy sauce
Add a little bit of “ne-kombu” broth to your soy sauce and the flavour will enrich.
Replace the usual pickle solution with “ne-kombu” broth. Cut the vegetable into small pieces or slices and mix with 1-2 tablespoons of salt. Mix it thoroughly with your hand. Add “ne-kombu” broth and allow it to settle for 2-3 hours in the refrigerator. (approx. 2 tablespoon of ne-kombu broth for 3 cucumbers)