Daichu Hidaka Konbu - tørret tang - 30 gr riskager Yumepirika is best suited to

Yumepirika is best suited to cook white rice - the standard companion to Japanese dishes - because of the softer texture and mild sweetness

If you want real fully loaded ramen

vil vi foreslå at bruge resterne til at blande med kogte pastapenne efter opvarmning

En let og lækker sprød snack

Daichu Hidaka Konbu - tørret tang - 30 gr riskager Yumepirika is best suited toDried konbu of the highest quality, which is primarily used for dashi when making soup for ramen, udon, misoshiru, etc. Hidaka konbu originates from Hokkaido in Japan and contains nothing but kelp. Use 2 gr of konbu with 200 ml of water, and katsuobushi bonito flakes can also be added to get the exactly right taste. You can also boil whole pieces of konbu in water if you want to use them in salads, etc. Country of origin: Japan