Soon available
11.92EUR TTC
Variety : Laminaria japonica areschoug
Sômen kombu, a real sea delicacy, is young springtime seaweed, kept for a year. Harvested before maturity in March, it is washed and quickly blanched, thinly chopped and dried very quickly at a high temperature. It retains a very pleasant texture and crunchiness.
Preparation
Soaked for 5 to 10 minutes in cold or warm water, rinced, strained, it once again has the colour, crunchiness and taste of natural seaweed.
Perfectly suits :
As it is, rehydrated, seasoned with "yuzu ponzu" soy sauce and grated ginger, or red shiso rice vinegar, or even agave syrup rice vinegar( natural, with mikan juice or sudachi juice ), or natural or honeyed ume vinegar…
As it is, rehydrated, seasoned with a delicious own creation vinaigrette, half of the mix being kanisu vinegar and roasted colza oil
As it is, rehydrated, to season mixed salads.
Rehydrated, panfried with other vegetables
Rehydrated, to accompany noodles( sauteed or not )
Rehydrated, fried in tempura, or wrapped around fish to be fried…
