特级海带 Premium Grade Kombu/Kelp

Product Description

特级海带  Premium Kelp  ( 100g )

Kombu 最常见的是用来做日式高汤（Dashi）

关键在于温柔加热，避免煮沸，以释放鲜味并保持汤色清澈；
做法通常是冷水浸泡 Kombu（30分钟至隔夜），
中小火加热至锅边冒小泡泡（约60°C）就关火取出 Kombu，
避免过度释放苦涩味。剩下的昆布可切丝再利用做成佃煮等小菜

(Kombu) is most commonly used to make Japanese dashi broth, with the key being gentle heating to avoid boiling, in order to release umami and keep the broth clear. The usual method is to soak the kombu in cold water (for 30 minutes to overnight), then heat it over low to medium heat until small bubbles appear along the edge of the pot (about 60°C), then remove the kombu to avoid releasing excessive bitterness. The remaining kombu can be sliced into strips and reused to make tsukudani or other side dishes.