One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large and is securely attached to rocks. It can be sustainably harvested during low spring tides all year round.
Kimbu is an excellent addition to soups, sauces, salads and many fish dishes.
Suitable for vegans, vegetarians and raw foodists.
This sea vegetable contains Vitamin B12, magnesium, iron, iodine and a number of other natural minerals.