Tsukudani is an ancestral Japanese recipe. Bord à Bord has interpreted it with Kombu Royal from Brittany. Slow cooking to reduce the seaweed and concentrate the flavours characterised by powerful and deep notes: one spoon is enough!
It gives depth to a broth or soup. It is used as a seasoning for rice. It enhances a fried or poached egg, fried vegetable or fresh cheese. It is an ideal base for marinades.
Kombu Royal* (saccharina latissima from Brittany) 57%, brown sugar*, toasted sesame seeds*, soya sauce* (water, soya beans*, sea salt, yeast: a.oryzae*) , cider vinegar*.