Kombu Kakumei is a response to the declined consumption of kombu in Japan:
● Difficult to make kombu dashi (stock) with traditional methods
● Japanese dishes have become less popular in Japanese homes
● Kombu has not been used completely, resulting in waste
A new way of using kombu invented by Mr. Kiyomitsu Kitajyo:
Cut high-quality dashi kombu thinly (approx. 1 mm), and then soak them in water for 3 hours (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.