{"title":"Sea Vegetables \u0026 Roe","description":"\u003cp\u003eKombu seaweed and sea urchin roe — the ingredients that carry a dish.\u003c\/p\u003e","products":[{"product_id":"premium-kombu-seaweed","title":"Premium Kombu Seaweed Japanese Umami","description":"\u003cp\u003e\u003cstrong\u003ePremium Kombu Seaweed Japanese Umami\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003eKombu is the seaweed behind dashi, the stock that Japanese cooking is built on. Its broad, dark leaves are high in glutamates, which is why a short soak in cold water produces so much flavour.\u003c\/p\u003e\n  \u003cp\u003eFor dashi, wipe the leaf with a damp cloth rather than washing it — the white powder on the surface is where much of the umami sits. Soak in cold water for a couple of hours, then warm gently and lift the leaf out before the water boils.\u003c\/p\u003e\n  \u003cp\u003eBeyond stock, slice it thinly for a vinegar dressing, simmer it with soy and mirin, or drop a piece into a pot of beans for depth. Keep it dry and sealed; it will absorb moisture from the air.\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eThick, broad leaves with a deep green colour\u003c\/li\u003e\n    \u003cli\u003eThe base of dashi — soak, do not boil\u003c\/li\u003e\n    \u003cli\u003eRich in glutamates, the source of umami\u003c\/li\u003e\n    \u003cli\u003eAlso good sliced into salads and simmered dishes\u003c\/li\u003e\n  \u003c\/ul\u003e","brand":"DOMINIC BROPHY","offers":[{"title":"Frozen","offer_id":67787256725600,"sku":"ZX-007","price":9.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4695\/5616\/files\/c8678730cf45bc42d0f01a8500fb1798.jpg?v=1794627338"},{"product_id":"sea-urchin-roe","title":"Ocean Gold Fresh-Frozen Sea Urchin","description":"\u003cp\u003e\u003cstrong\u003eOcean Gold Fresh Sea Urchin Roe\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003eSea urchin roe — uni — is the part of the animal that tastes of the sea at its richest: soft lobes, deep orange, with a texture closer to custard than to fish.\u003c\/p\u003e\n  \u003cp\u003eEat it cold. A spoon, a little soy, or a bowl of warm rice is all it needs; heat destroys the structure and turns it grainy. If you cook with it, fold it into a sauce off the heat at the very end.\u003c\/p\u003e\n  \u003cp\u003eKeep it in the coldest part of the refrigerator and use it within a day of thawing — the flavour fades quickly once the lobes are exposed to air.\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eBright orange lobes with a creamy, melting texture\u003c\/li\u003e\n    \u003cli\u003eClean, sweet finish with no bitterness\u003c\/li\u003e\n    \u003cli\u003eReady to serve straight from the tray\u003c\/li\u003e\n    \u003cli\u003eBest eaten cold and raw\u003c\/li\u003e\n  \u003c\/ul\u003e","brand":"DOMINIC BROPHY","offers":[{"title":"Frozen","offer_id":67787256299616,"sku":"ZX-008","price":68.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4695\/5616\/files\/7f2034f14f451d96ca06b54d8de520e5.jpg?v=1794627344"}],"url":"https:\/\/dmbrphy.shop\/collections\/sea-vegetables-roe.oembed","provider":"DOMINIC BROPHY","version":"1.0","type":"link"}