last year's kombu . . .
FWIW, I just excavated some unopened Kombu from the back of my cabinet from 2009 (9 years ago) and a bag of bonito flakes that’s undated but from about the same vintage. Neither was moldy; both smelled right upon opening. Made dashi and it was amazing — the Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude