Rausu Kombu for Dashi, 150g Bordallo Pinheiro and pouring spouts on either

and pouring spouts on either side

and in 5-6 seconds you’ll have an accurate temperature reading

Keep rotating the cooking batter

Whole green cardamom

which means it’s easy to clean and is happy living outdoors or in a shed

Rausu Kombu for Dashi, 150g Bordallo Pinheiro and pouring spouts on eitherRausu 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