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Komochi Kombu No.1 Grade (Herring Roe with Kelp)

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Komochi Kombu No.1 Grade (Herring Roe with Kelp)

No.1 Grade Komochi Kombu - Fresh Komochi Kombu (Herring roe with Kelp)

Kazunoko Kombu (Herring Roe Kelp)Experience a traditional Japanese delicacy made with premium kelp layered with flavorful herring roe.

Kazunoko Kombu is highly prized in Japanese cuisine for its crunchy texture, rich umami taste, and elegant appearance.Perfect for sushi, appetizers, osechi dishes, or enjoyed as a gourmet side dish.
Preparation Instructions
  1. Gently rinse off the surface salt without rubbing too hard.
  2. Soak in lightly salted water (10–15g salt per 1 liter of water) in the refrigerator for 30 minutes to 2 hours, changing the water occasionally.
  3. Avoid soaking in plain water for too long, as it may reduce flavor.
Recommended Marinade
  • 300ml dashi
  • 25ml light soy sauce
  • 25ml mirin
  • 15ml sake
Bring the mixture to a light boil, let it cool completely, then marinate the kombu for several hours or overnight in the refrigerator.For a more refined finish, yuzu peel or a small amount of white soy sauce can be added for extra aroma and depth.
StorageKeep refrigerated. Consume shortly after opening for the best quality and texture.

Average size 1lb per piece.

 

Disclaimer: 

1. This item is subject to market prices and may increase without notice
2. This product is pre-ordered and is subject to market availability. If unavailable, this will be removed from your order and you will not be charged.
3. If fillet service is requested and head and bone are needed, please mention them in the order notes. Otherwise, these parts will not be sent.

$3.13
Komochi Kombu No.1 Grade (Herring Roe with Kelp)—
$3.13

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Description

No.1 Grade Komochi Kombu - Fresh Komochi Kombu (Herring roe with Kelp)

Kazunoko Kombu (Herring Roe Kelp)Experience a traditional Japanese delicacy made with premium kelp layered with flavorful herring roe.

Kazunoko Kombu is highly prized in Japanese cuisine for its crunchy texture, rich umami taste, and elegant appearance.Perfect for sushi, appetizers, osechi dishes, or enjoyed as a gourmet side dish.
Preparation Instructions
  1. Gently rinse off the surface salt without rubbing too hard.
  2. Soak in lightly salted water (10–15g salt per 1 liter of water) in the refrigerator for 30 minutes to 2 hours, changing the water occasionally.
  3. Avoid soaking in plain water for too long, as it may reduce flavor.
Recommended Marinade
  • 300ml dashi
  • 25ml light soy sauce
  • 25ml mirin
  • 15ml sake
Bring the mixture to a light boil, let it cool completely, then marinate the kombu for several hours or overnight in the refrigerator.For a more refined finish, yuzu peel or a small amount of white soy sauce can be added for extra aroma and depth.
StorageKeep refrigerated. Consume shortly after opening for the best quality and texture.

Average size 1lb per piece.

 

Disclaimer: 

1. This item is subject to market prices and may increase without notice
2. This product is pre-ordered and is subject to market availability. If unavailable, this will be removed from your order and you will not be charged.
3. If fillet service is requested and head and bone are needed, please mention them in the order notes. Otherwise, these parts will not be sent.

Komochi Kombu No.1 Grade (Herring Roe with Kelp) | Yama Seafood