Made using high-quality kelp from Mt. Rausu in Hokkaido, Japan.
• Manufacturer: Gyokuroen
• Size: 1.58oz (45g)
• Shelf life: 2 years. Store dry place and consume as quick as possible after opening.
• Country of Origin: Japan
Menu & Applications
Kombu can bring out the hidden flavor of dishes. Try kombu with foods like pasta, rice, and hot pot dishes!
How to Cook
Konbu cha × Mentai Pasta
● Materials 【For 1 person】
2 teaspoons Kombu tea, 1 sack of mentaiko, 1 teaspoon white dashi, 1 teaspoon soy sauce,
Butter, chopped nori, 4 perilla leaves (beefsteak plant), sesame, 1 egg yolk, and 50ml boiled soup broth.
【How to make】
1. mix the konbu cha, white dashi, mentaiko, and pasta in the boiled soup.
2. After cooking the pasta and mixing with the seasoning, add a little butter, the egg yolk, mentaiko, nori, perilla leaves, and sesame.
3. Enjoy your dish!
The founder of Gyokuroen was Umazo Fujita, who learned the technique of rubbing down medicine using an instrument called a Yakuen.
This method was used to create the original instant kombu drink by rubbing down the kombu and blending it with seasonings.