Gagome kombu is a kind of kelp seaweed (konbu or kombu) found along the areas of Hakodate to Muroran city of Hokkaido, Japan. It is characterized by its bumpy surface, and is more glutinous and nutritious than other types of Japanese kelp seaweed. Enjoy for drinking or as a seasoning.
No MSG added.
Kelp seaweed in Japanese can be spelt 'konbu' or 'kombu', but is not the same as the bottled, fermented tea of the same name (Kombucha) found in health food stores. This tea was named after the original kelp seaweed konbucha from Japan because the culture used to produced the fermented tea resembled Japanese kelp seaweed.
- Gagome Kombucha
- Dextrin, salt, powdered gagome kombu (kelp seaweed), brewed vinegar, fermented seasonings, yeast extract, citric acid
- BEST USED BY
- See back side of the canister (2013.08.22 = 2013 August 22).
- KK Sennenya MN
719-3 Utsugi-machi, Hachioji-shi, Tokyo, 192-0024 JAPAN
- To make konbucha tea, use the plastic spoon included in the can and add one spoonful (about 2 grams) to 100 cc (3.4 oz) of hot water.
- Wait 30 - 60 seconds and stir well before drinking.