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- Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami
- Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.
- Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
- Origin
- Japan
- Features
- China | 中国
Exotic Foods
Sapidity enhancers (E621), salt, glucose, dried sead sead powder, sugar, flavor enhancers (E635), seaga extract.
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Shimonita Koganezawa White Yam Noodle Net: 380g (gross: 200g)
Origin: Japan
Pack Size: Net: 380g (gross: 200g)
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