These exceptionally large sheets of ma kombu seaweed are a wonderful addition to any kitchen, possessing broad, thick leaves it has a refined sweetness and produces clear stocks and broths, as well as adding deep umami flavour to miso soup.

Rehydrate by soaking in water for two or more hours, even overnight, and then use the water as base for stock. Alternatively add to water and warm to a point below boiling (80ºC is optimal) for 10-20 mins. The stock is now ready to use or you can set aside, away from the heat, to infuse for a further 10 - 20mins for increased flavour.

When rehydrated, the deep, dark green leaves have a velvety appearance that add a tender and slightly chewy texture to dishes. Use the dashi stock for miso soup, ramen, fish stews, boiling vegetables, rice dishes and anywhere else stock is required. For a full flavoured dashi stock add katsuobushi.

Available in 450g

Keep dry away from direct sunlight and moisture.