Gold Member Since 2011
Audited Supplier
Beijing Shipuller Co., Ltd.

Kelp, Dry Wakame Seaweeds, Chuka Wakame manufacturer / supplier in China, offering Seaweeds Dashi Konbu Dried Kelp for Soup \ Shanchu Kombu 500g \1kg, 2018 New Genuine Dried Rishiri Kombu, New Supply Supermar and Sushi restaurant Japanese Shushi Konbu and so on.

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Supplier Homepage Product Seaweed Seaweeds Dashi Konbu Dried Kelp for Soup \ Shanchu Kombu 500g \1kg

Seaweeds Dashi Konbu Dried Kelp for Soup \ Shanchu Kombu 500g \1kg

FOB Price: Get Latest Price
Min. Order: 20 Boxes
Port: Qingdao, China
Production Capacity: 60000000 Tons/Per Month
Payment Terms: L/C, T/T, D/P, Western Union, cash

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Basic Info
  • Model NO.: A420
  • Packaging Material: Plastic
  • Shelf Life: >12 Months
  • Raw Material: Seaweeds
  • Trademark: Yumart
  • Specification: ISO, Haccp
  • HS Code: 2008993100
  • Certification: BRC, ISO, FDA, HACCP
  • Storage Method: Normal
  • Type: Dried or Powdered Instant Food
  • 5sheets, 10sheets, 50sheets: 5sheets, 10sheets, 50sheets
  • Transport Package: 10sheets, 50sheets, 100sheets, 60g, 100g, 500g, 1k
  • Origin: China
Product Description
We have seaweeds: Roasted nori, dry wakame seaweed, frozen seaweed salad, seasoned nori, etc

Nori packages: 5sheets, 10sheets, 50sheets, 100sheets.

Wakame packages: 60g, 100g, 500g, 1kg, etc.

Frozen Salad packages: 2kg, 4kg, 8kg, etc.

Kombu ( konbu) is an edible kelp from the family Laminariaceae widely eaten in East Asia. Kombu is roasted or dried. It is a good ingredient for salad and soup. China has the appropriate climate and sea areas for the kelp growing. There are different grades and crisp aromatic taste.
There are different grade called Shin kombu, Dashi kombu ect.


It can be eaten with tofu, fish, mushrooms, eggs and other green vegetables.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is sold dried (dashi kombu) or pickled in vinegar (su kombu) or as a dried shred (boro kombu or shiraga kombu). It may also be eaten fresh in sashimi. Making kombu dashi is simple, though the powder form may also be used. A strip of dried kombu in cold water, then heated to near-boiling, is the first step of making dashi and the softened kombu is commonly eaten after cooking. It can also be sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.

Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often eaten as a snack with green tea. It is often included when cooking beans, putatively to add nutrients and improve their digestibility.

Kombucha , "seaweed tea", is a beverage brewed from dried and powdered kombu. This is sometimes confused with the unrelated English word kombucha, an incorrect yet accepted neologism for the fermented and sweetened tea from Russia, which is called kcha kinoko  in Japan.

Kombu is also used to prepare a seasoning for rice to be made into sushi.
Seaweeds Dashi Konbu Dried Kelp for Soup \ Shanchu Kombu 500g \1kg
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