Konbu Giant Seaweed
This giant Japanese has a wide place of uses, from stocks to teas. Often used as a flavor enhancer, this should not be water-washed or rinsed, but wiped with a damp duster before use. To make dashi (the standard that forms a base for most Japanese soups) seethe a 5-inch squarely of konbu with 4 cups inhuman water; remove konbu; tally bonito flakes.
Manufacturer: SUSHI CHEF