Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks (dashi). Kombu contains natural glutamic acid - an umami-providing amino acid - that draws out the taste of other foods. A strip of kombu cooked with beans helps to soften them and improve digestibility.
Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan's northern island.
Wild Hidaka kombu is considered a premium grade, being prized both for its tenderness, enabling it to be used as a vegetable, and for its exceptional flavouring ability. Clearspring Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan.
Kombu is most commonly used to prepare “Dashi”, a versatile, umami rich stock for making soups, stews and sauces.
To prepare dashi, soak a 5-7 cm long strip of kombu in 1 litre of water for 20-30 minutes. Then bring slowly to the boil and gently simmer for 5 minutes.
Remove the kombu from the stock before use. If the kombu is soaked in water for an hour prior to cooking it will become tender enough after simmering to slice, season and add to vegetable dishes to consume.
Once boiled, kombu is often added when cooking beans as it decreases the time taken to soften the beans.
Kombu sea vegetable (Laminaria japonica) 100%
Due to the nature of this product, this pack may contain a trace amount of fish, molluscs and/or crustaceans.
High in Iodine. Kombu naturally contains high levels of iodine. People sensitve to the effects of iodine are advised to seek medical advice before consuming this product.