Shimaya Konbudashi Soup Stock 1x1 KG

Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami, the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.

• Japanese soup stock
• Kelp flavoured
• Good source of glutamic acid
• Extensively used in Japanese cuisines
• Main ingredient of soup stock dashi