Kombu

Short Description

Clearspring Japanese KombuSea vegetableKombu contains natural Glutamic Acid that draws out the taste of other foods. 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. Kombu contains a wide range of minerals and is especially rich in iodine. Clearspring Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan. Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks (dashi) .

Long Description