Rausu Kombu for Dashi, 150g Chinese Tableware Francois Doucet Lavender Honey Jellies

Francois Doucet Lavender Honey Jellies 200g

They also work well scattered over salads with goats’ cheese and rocket

When you’ve rolled the designs out

while the sweet potato noodles are the classic ingredient in Korean japchae – from cupboard to table in under 15 minutes

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Rausu Kombu for Dashi, 150g Chinese Tableware Francois Doucet Lavender Honey JelliesRausu kombu for dashi is a rare variety of wild kombu, known as the Queen of kombu. The wild kombu kelp is harvested on the northern island of Hokkaido and is high in glutamic acid the element that gives the distinct umami flavour. The large, round dark red Rausu Kombu leaves are fantastic for infusing Japanese broths and the dashi stock for. Or use them to give umami depth to fish and meat, by wrapping with a well boiled sheet of kombu before cooking