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  • Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag
  • Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag
  • Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag
  • Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag
  • Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag

Emerald Cove

Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag

Emerald Cove

Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag

₪ 222.00 ₪ 134.00 Save: (39.64%)
₪ 134.00 ₪ 222 Save ₪ 88 (39.64%)
Delivery Time: 12-18 days

Quantity:

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Delivery Time: 12-18 days

Import Duties to be borne by the customer at the time of delivery.
Product price is exclusive of such duties.

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Product Description Product Description
  • Dried Kombu Seaweed (Laminaria Japonica)
  • Superior Flavor
  • Harvested and processed using traditional methods
  • Easy seal packaging
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Customer Reviews

... use this for cooking beans and it does a great job of softening up the beansAre use this for cooking beans and it does a great job of softening up the beans.5Good product bad packagingMailing envelope way too large for this small package! But the pieces arrived in tact not Broken. This ads great flavor and nutrition to soups and boiled items like taters and carrots4Great quality.I made excellent dashi with this. I also use it when making other soups and stews.5Perfect amount for starter dashi kitI was not sure if my children would prefer miso made with dashi base as opposed to water so I decided to get a small amount of the kombu and bonito flakes. This kombu smells good, cooks up splendidly and made really good dashi. It has a clean iodine salty smell and tastes very fresh. The package is resealable which is a plus. I used a 2" strip cut width wise in 2c of water and 1/2c of bonito flakes to make the dashi which in turn made two servings of miso. My kids loved the miso this way. They definitely noticed a difference in taste as opposed to it being made with water.5Like kombu more than wakami or hijikiI love to add seaweed to my Asian noodles. Seaweed adds protein and flavor, and color too. I have eaten different kinds of seaweed for years. I think Kombu has the best combination of substance: it isn't as tiny as hijiki so you actually have something you can chew on; and flavor.4Made in ChinaI love seaweed, but I was really disappointed to see that it was made in China when it arrived. The pics online don't enable you to see this major "detail," so I'm going to return it. I'm all about seaweed, but not a fan of products from China.1Adds really rich flavor!Have you never figured out why your asian inspired broths didn't quite pass the mark? Neither had I someone had to tell me. But now I know! Now my hot and sour, miso, and pho broths will never go uneaten again! Thank you secret ingredient.5Farmed in Yellow Sea, known for pollution problemsI'm not one to get terribly squeamish about products from China, even though I had been fooled by the "Pacific Kombu " packaging into thinking this was from the Pacific Northwest U.S. coast. But while waiting on this to cook, I read the package about the origin of this kombu, which is farmed on ropes in the Shandong Peninsula, China.So I googled this place, which it turns out is in the Yellow Sea, a very shallow body of water that is one of the most polluted bays ever, in a small area crowded with 40 million people. Google "Yellow Sea Turning Brown" for details, such as all the dead fish species.Since I was interested in this kombu as a touted health food, I chose to pour out the soup I had made with it as it just didn't strike me as that healthy any more.So my review is not based on the taste of this product, which other reviewers found fine. Also, I have no way of testing it for pollution or impurities. I am basing my review strictly on the quality of waters, according to the internet articles, that this kombu is grown in.2Yes...you can make good miso soup with this kombuIt was nice kombu..a distinct umami taste. But don t wash off the white areas..just wipe the pieces off with a damp cloth. If you let them soak for awhile before bringing the stock to a simmer it gives the dashi more depth. And save the kombu when you remove it from the stock...cut in thin strips it s nice with rice or can be added to the soup. I toss mine with raw kohlrabi, rice vinegar ,soy sauce and a bit of sugar and some sesame seeds/oil ..good as a cold salad or with bowl of rice.5A little goes a LOOONG WAYA little goes a LONG WAY...........once reconstituted. Really adds a little extra flavor and texture to many asian style or chicken soups. Keeps for about 3-4 days if you reconstitute a little too much.5
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  • If your refund is approved, then it will automatically be credited to the original method of payment, within 7-10 days.
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