This special type of White Kombu came to fame when restaurant frantzen started to work with this high end kelp. Instead of traditionally using the white Kombu to cure mackerel for “battera sushi” it has been deep fried to crispy perfection.
There are several different methods of cutting the kombu and it can be deep fried with different oils to further make this product unique on your dish.
Our version is fried in rapeseed oil for a more vibrant colour and buttery taste.
Find in our shop and amounts are limited due to the small production quantities of this truly handmade product.
This Konbu is bundled in 100 sheets and can be used to Deep fry as crispy umami decoration as used by Jan Tournier from the restaurant Cuchara in Lommel.
AMOUNT: 100 SHEETS