Kombu (Kelp) is probably most well known for the unique effect it has on the taste buds, that which the Japanese call Umami.
Kombu is used to make broths and serves as a base ingredient in stocks (such as Dashi for Miso soup), soups and stews. Also makes for great crisps.
Add a strip of Kombu to dried beans or pulses during the soaking process to speed up the cooking. It helps make beans much more digestible by breaking down the enzymes that cause the gassy feeling when eating beans. It also adds a subtle smoky flavour to the beans when cooked with it. Adds great taste to cooking rice too.
Taste & Texture
Sweet and salty, beef jerky and licourice-like when eaten dry. Soft and mild when cooked.
Produced by: The Cornish Seaweed Company
Can be eaten raw, toasted, boiled, steamed, baked, stir fried, etc.
Store cool, dark and dry, in airtight container.
Dried Organic Kombu (Laminaaria Digitata)
|Typical value||Per serving (30g)||Per 100g|
|Energy Content (kj)||–||589|
|Energy Content (kcal)||–||140.7|
|- of which saturates (g)||–||0.3|
|- of which mono-unsaturates (g)||–||0.19|
|- of which polyunsaturates (g)||–||0.21|
|- of which sugars (g)||–||0|
|Vitamin A (mcg)||–||20|
|Vitamin D (mcg)||–||2|
|Vitamin E (mg)||–||0.5|