Blackened cabbage with brown kelp butter adds a touch of sophistication to a rather humble vegetable. Kelp is full of Umami flavour & health giving nutrients.
Roasting vegetables along with umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep, satisfying flavour & a rich colour.
Grilled salmon is delicious cooked in re-hydrated Kombu Leaves. The Kombu imparts nutrients, a great Umami flavour and preserves moisture during cooking!
This marinade based on Kombu will help you create strong Umami dishes. Forget teriyaki! Easy to make & absolutely delicious on everything!