KAWASHIMAYAKombu Dried Seaweed for Dashi, 3 Premium Kelp Set of Rausu, Rishiri, Hidaka Kombu - No Preservative, From Hokkaido, Made in Japan (Pack of 3)

Totally what I wanted

This seaweed is a nice addition to my soup. It cooks nicely and has a very fresh ocean taste!

This kombu from Japan is high quality kelp used to make a variety of broths and soups. The kelp adds an intense umami flavor. Once soaked in water. I make daikon radish soup a lot and this kombu is perfect for what I need to make a dashi base. When you are done making soup stock, you can then add a little soy sauce to it and make tsukudani with it.

This is a high-quality Kombu harvested from Rausu, Hokkaido. It comes in 5 large, irregular sheets packed in a resealable, clear plastic bag. It looks thoroughly clean and fresh. It is clearly a grade or two higher than those that I got from an Asian grocery store.I use Kombu for preparing dashi for miso and ramen soups. I cut a few strips and simmer them just under boiling for 20-30 minutes. The dashi looks clean and tastes savory. It has a strong umami taste as expected, as well as a nice kelp smell to it. It does taste noticeably better than the ones that I got. No contest.Overall, I really like this Kombu a lot. It is simply amazing. Premium quality and strong umami flavor. Mine has a best before date of 12 months from now, so this will last for a while. Pricy but worth it for the quality and the savory flavor. Recommended.

I am very new to Kombu Dashi. I made the very simple overnight version and the result was a wonderful, earthy broth with a slight mineral flavor (in a good way) and a kiss of ocean flavor. It’s a fantastic base for lots of soups.I tasted one of the Kombu strips that had been steeped in water. Being Hispanic, my only frame of reference is that it tastes a bit like “Nopales.” Nopales is prickly pear cactus “leaves.” While not as “slimy,” it has a similar earthy flavor.Of course, I did not throw out the leftover Kombu! I prepared Tsukudani using the directions and all the ingredients listed on the Amazon description page for this product. I made two slight adjustments for my taste. I added a little bit of dark soy sauce. Also, when the Tsukudani had cooked down, I added some sesame seeds that I had just toasted. Served with rice, it is delicious. I added a little more soy sauce and a small pad of butter… AMAZING!!! (Photo attached)One last comment, the size of this product is pretty generous. I took a photo of the package with two standard playing cards to give you an idea of the size.

Dashi kombu is a staple in my pantry as I make a lot of Korean and Japanese soups/stews. This is definitely pricier than the kombu you find in Asian markets, but it's amazing quality.

KAWASHIMAYA Store’s Dashi Kombu is one of the most authentic kombu you can find on Amazon which is perfect for daily cooking, professional chefs, or adventurous weebs!The Rausu kombu which I ordered is harvested only from a limited region of the eastern tip of the Shiretoko Peninsula in Hokkaido and is known for its thickness and strong broth. I was astonished by the size of this magnificent kelp! I lightly washed the kelp, left it in water for about 30 ~ 60 mins, slowly cook it with low heat to about 140F (60C), and voila, it cooks beautiful yellow thick kombu broth perfect miso soup or any Japanese cuisine. You can even simply drop some blocks of tofu and eat it with scallion, soy sauce, and katsuobushi. If you like, you can also eat the cooked kombu as well!Dashi broth is the key essence to making a delightful Japanese cuisine, and there is no more authentic kombu you can get from Amazon. Two thumbs up for this product!

I know that taste is subjective, but I personally just didn't care for the "oceany" flavor of the plain Dashi Kombu stock. I know it is a staple of Japanese cuisine and recognize that KAWASHIMAYA's product is very high quality. I enjoy Asian dishes but the fishier stuff doesn't agree so well with my palate. The Rausu kelp has a very, VERY distinct flavor that others may find more appealing than I do.That said, I used the stock as a base for my miso soup and it turned out fantastic. The umami of the Dashi compliments the flavor of the miso and improved upon the basic ingredients. So that's a win. The kelp stock is easy to make, it just takes a little time. I'm not sure why they instruct you to wipe the Dashi with a damp cloth as that also removes some of the white flavoring powder, but it is what it is. I will finish out my supply from the resealable bag, and try some other dishes with it, but it won't likely be a repeat purchase.Product of Japan~ Kort