Kombu seaweed Tsukudani is inspired by Japanese tradition, whereby the seaweed is slowly simmered in a
mixture of soy sauce, vinegar and sugar.
This recipe is made from Royal Kombu, or Saccharina latissima, a seaweed harvested in Brittany and
abundant around Roscoff. It owes its name to the sugars that naturally crystallise on its surface when it dries.
When the confit is made, the kelp's strong seafood flavours bring it deep notes and a scent of liquorice. It
brings out the flavour in all kinds of dishes!
Technical appellation: Kombu confit
Ingredients : Royal Kombu (Saccharina latissima) from Brittany, brown sugar, toasted sesame
seeds, soy sauce (water, soybeans, sea salt, fermenting agent: Aspergillus oryzae),
cider vinegar.
100% of the agricultural components come from organic farming
Certified by ECOCERT – FR-BIO-01
Storage conditions : Dark and dry place. Refrigerate after opening
Packing : 100g-glass jar, packed by 6 units
Manufacturing : Algue Service – Roscoff ( F29680)
Allergens : Sesame, soya
Thermic treatment: Pasteurization
GMO : None
Preservatives & Colorings : None
Other particularity : 100% vegetable.
Prix au Kg : 99.5 €
