Let’s add Umami to your cooking by easily adding umami filled seasonings.

Let’s add Umami to your cooking by easily adding umami filled seasonings.
Umami that is rich in Kombu is said to contributed somewhat on enlist Washoku to Intangible Cultural Heritage. Why don’t you enjoy this umami easily with few process?

One example of using kombu for better seasoning, is by soaking kombu seaweed on soy sauce, it makes mild, umami filled soy sauce that are almost equivalent of the high end seasoning. The other example soaking kombu to vinegar. Just like kombu soaked soy sauce, it makes milder flavor reducing sourness and it’s perfect for pickles.
Moreover, using kombu helps your health. Umami that is in kombu are said that it helps prevent dry mouth and reduces salt usage in cooking.
When umami enters your mouth, umami receptor induces saliva to generate that lasts longer than any other basic taste, giving you a bold taste satisfaction helping you to reduce salt.
Making a dashi from scratch might be too time-consuming, but just by soaking kombu seaweed in the daily use seasoning can acquire umami flavor and lasts for few days.
Utilize this umami ingredient and have a healthy food life.

pickles / ivva

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