• 10g Kombu that you shred or Pre-shredded kombu
  • 1L water


10 g in 1 liter. Can be used twice.




Easy to make kombu stock
Adding cross-sectional surfaces allows more kombu extract to seep out
Versatile – good for various ethnic foods
Japanese, Italian, French, Chinese, etc.
Leftover kombu makes condiments. No waste!
Soak used thinly-cut kombu in olive oil, soy sauce, vinegar, honey, etc.