King of Seaweed, Kombu ζεΈ, Intense Sweetness, Mild Savoury, Umami Flavor
Ingredients: Hokkaido Kombu
Recommended for 10 months onwards
For weaning recipes, add a pinch to 1/2 teaspoon to Puree, Mash, Cereal, Porridge. For family recipes, add a pinch to 1 teaspoon, suitable for Japanese Cuisine, eg: Onigiri Rice, Dashi Soup, Miso Soup, Nimono Stew, Chawanmushi Eggs, Lava Egg, Cha Soba, Udon Noodles, Yakisoba Noodles, Unagi Sauce, Great for QSB!
Shortform: K
