Clearspring Kombu Sea Vegetable Japanese 50g

Product Description

In Japan, sea vegetables have long been valued for their distinct flavours, their versatility in use, & their natural goodness. They are now recognised as a valuable part of a healthy wholefood diet throughout the world. 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 isl&. Kombu (Laminaria japonica)  Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths & stocks (dashi).  Kombu contains natural glutamic acid that draws out the taste of other foods. To prepare a basic stock, add one piece of kombu to a litre of water & bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season & add to vegetable dishes. A strip of kombu cooked with beans helps to soften them & improve digestibility.