Description

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

Directions for use

Cook in a pressure cooker (10-20 min.) or in a conventional pot (1 h) and add to omelets, soups, vegetables, etc. Especially recommended for adding 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.