Wild Kombu Wide leaf kombu renowned for trace minerals from the Arctic currents of Japan's northern Hokkaido Island, the world's best source, This is the central part of the leaf known for providing its renowned taste enhancement and nutrients. Kombu is an ancient health food.
Kombu is essential to Dashi, the popular Japanese noodle broth and cooking stock. It improves taste substantially, while improving nutrient content.
Suggested useStew with kombu. Pickle and deep-fry it. Pan or oven roast kombu, then grind it into a beneficial condiment for the table. Sprinkle it on popcorn as a salt free variation.
To Prepare Add a small piece to soups, stews, veggies, and grains as they cook. Cook one pound of dried beans with half a Kombu strip to smooth mouthfeel & enhance taste.
Kombu saccharina longissima, wild.
WarningsConsuming this sea vegetable can expose you to lead or chemicals, which are known to the State of California to cause cancer and birth defects or other reproductive harm. Prop 65.
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