Hi all. Any suggestion on how to use this powder made from actual kombu? My friend who went to Japan for holiday kindly gifted it to me when I said I was looking for the salted kombu. I tried this in a pickle (1tsp tossed with some cucumber) the result was not very desirable (it looks green slimy… even for me who happy to eat natto with raw egg it was looking bit hm? Also didn’t have as much kombu taste as i expected?).
I tried putting in miso soup it was ok but also not like that special.
Also have a tub of fridged nuka for making nukazuke but i am happy with my result for now i don’t see a need to put kombu powder in…
Any recipes welcome!
by Hilltoptree
2 Comments
You dissolve a small amount in water and use it like dashi
About one tsp per 200ml of water should be a good balance
I must add I tried google with Japanese for kombu powder but it gave mixed results with instant dashi powder throwing my search slightly off. I use dashi powder but this being the real kelp is behaving differently in recipe – hence i am not sure how to use it.