Kombu

Kombu (laminaria japonica) is an edible sea vegetable belonging to the brown algae family. This ingredient is used extensively in Japanese cuisines, especially in soup stock (dashi) and to make simmered seaweed (tsukudani). It contains a lot of glutamic acids, which act as a flavour enhancer and has many health benefits. Due to its richness in nutrients, kombu is recommended and suitable for vegans and people who follow a plant-based diet.

• whole alage- Organic
• Drying and washing- Green, bright, medium thickness
• Dry Salted Long Edge  – Dark green, thin
• Compressed Kelp Cake