Kombu is a long and wide sea kelp which grows in the clean and cool waters of the North. It is always used for making Japanese soup stock, called "Dashi".

Origin
Japan

Ingredients
Kombu (Saccharina japonica) tip & edge

How To Use
Soak 2.5g Kombu in 1.5L of water. Bring to boil. Remove the kombu and the liquid (dashi) is ready to use for miso soup or any other dishes. Due to its natural tenderizing properties, Kombu is especially helpful when cooking dried beans.

Storage
Seal and store at room tempreature, away from heat, moisture and sunlight.

Nutritional Information (per 100g)
Energy kcal -------------- 210 kcal
Energy kj ----------------- 871 kj
Fat ------------------------ 3.0 g
of which Saturates ------ 1.1 g
Carbohydrates ----------- 21.5 g
of which sugars ---------- 0.0 g
Fibre ---------------------- 32.7 g
Protein -------------------- 7.8 g
Salt ------------------------ 6.47 g
Sodium ------------------- 2,586 mg