Matsugae is typically used as a condiment for rice. It is longer than its cousin Mijin. It adds umami and flavor to any dish, and is a traditional Japanese condiment since time immemorial. Try adding matsugae to a salad, for taste, texture and visual impact. Or how about in the stuffing for your chicken or turkey dish?
Ingredients: Japanese ma-kombu (second year kombu), soy sauce, L-glutamic acid
Standard packaging: 8 x 200g packs
Best used within 6 months
