Kombu Cooking Inspiration from Reiko Hashimoto

Chef Reiko Hashimoto uses Kombu flakes to flavour tomato sauce

East meets West

Did you know Kombu and tomato are a match made in heaven? They're each a source of umami, or the fifth taste, one from Eastern culture and the other from Western cuisine. Together they can combine to make your meal even more delicious and moreish. 

So next time you make a tomato sauce for Bolognese, soups or stews, take some inspiration from Japanese chef and food expert Reiko Hashimoto. Add a few shakes of Kombu flakes or powder to enhance flavour and add lip-smacking depth. It's a much healthier way to balance flavours than using salt or sugar, too!


Leave a comment

Please note, comments must be approved before they are published