Royal Konbu

Wild harvested and sea salted, growing wildly on the seaside, the royal Kombu is brown and rich in iodine and magnesium. Fleshy and crispy, it combines sweet and iodized savors.

Handling: Remove salt for three minutes under tap water.

This seaweed is the staple ingredient for the Japanese soup«dashi» and can also be eaten fried as an appetizer.

It’s the ideal seaweed for replacing the aluminum foil when cooking a fish.

Packaging:

- Fresh in brine, in boxes by 10 punnets (250 g each)
- Also available in boxes mixed with 5 species
- For other packaging or dry seaweed, please contact us.

Ingrédients:

- Royal kombu

- Scallops

- Carrots

- Leek

Recip Idea:
Scallop aumoniere

Préparation :

• After cooking the Kombu 10 minutes, cut it into sheets of 15 cm.
• Put onto the fine sliced and slightly broiled scallops over a julienne of leeks and carrots.
• Close it carefully and fix it with a strand
  (or sea beans). You can poach or fry it.