Dried Bak Choy 白菜干 150g
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A staple for anyone who yearns to remake maki sushi or onigiri at home. Ideal for everyday use, this nori seaweed has a unique, salty, umami-rich flavour that goes well with rice and noodle dishes. Wrap in rice, slice up and serve in a bowl of ramen, or tear up roughly and scatter over a donburi rice bowl.
Most of Japan's kombu is harvested in Hokkaido, accounting for around 90% of all production.
The sea ice that drifts over to Hokkaido from Siberia is rich in minerals and provides an environment that produces delicious kombu.
The equipment in Japan used to sun dried kombu seaweed is sanitary, and the kombu is well-managed, thus making Japanese kombu especially popular.
It is carefully sliced bonito as a thread-like fine cut. Because it is a thread shaving, it goes well particularly with tofu and boiled vegetables. The texture of bonito enhances taste of dishes.