Aimono Rauso Konbu (Dried Kelp) cider it is most often enjoyed

it is most often enjoyed as a dressing for pasta or as an addition to soups and sauces

These might be the very best nuts you may ever have

but we still believe in supporting those remaining Gravenstein growers

used in preserves

Followed by a strong tickle of sharpness that only a newly harvested oil can deliver

Aimono Rauso Konbu (Dried Kelp) cider it is most often enjoyedAimono Rauso Konbu (Dried Kelp) 50 gram bag Japan ingredients: dried wild kelp Konbu, also spelled as kombu, is a type of edible kelp or seaweed commonly used in Japanese cuisine. It is one of the key ingredients in Japanese dashi, a fundamental stock used as a base in many Japanese dishes, including soups, broths, and sauces. Konbu is typically sold in dried sheets or strips. To make dashi, the dried konbu is soaked in water to extract its umami rich