Description

Kombu seaweed (Laminaria ochroleuca in the Atlantic, and Laminaria japonica) is the longest seaweed in the sea. Originally from Japan, it has a slightly sweet but intense flavor (due to its fructose content) and is fleshy and yellowish-green in color. This seaweed has become famous thanks to its use in Japanese and vegetarian cuisine, primarily.

Instructions

Cook in a pressure cooker (10-20 min.) or in a regular pot (1 h) and add to omelettes, soups, vegetables, etc. It is especially recommended to add to legume stews, as it improves their digestibility by softening the skin that covers them. It can be dry roasted before cooking.

Ingredients

Dried kombu seaweed*. May contain traces of fish, crustaceans, and mollusks. If white color appears on the seaweed, it is due to its own salts acting as a natural preservative.

Presentation

50-gram container.