Kombu is a nutrient-dense sea vegetable harvested from the cold waters off the north shore of the Shandong Peninsula of China, near Korea. This nutritious brown algae is then laid out to dry naturally in the sun. The white you see on the surface are actually minerals and glutamic salts from the ocean which make kombu so nutrient-dense and flavorful.
Kombu is used in most Japanese dishes and produces a broth called “Dashi,” which is a multi-purpose stock for soups, stews, and sauces in the preparation of many Asian dishes. Kombu has a sweet, delicious flavor with a hint of salt.
Kombu is super low calorie and high in potassium.
How to prepare:
You have to rinse it briefly under cold water (not too much because you don’t want to rinse away the minerals) and then cook it in water or broth for about 15 minutes or until tender. Kombu is also known for its ability to make beans more tender and easier to digest (always remember to soak beans for a few hours and pour out the water before cooking).
I like to shred it up into little pieces and sprinkle in my soups.
Kombu is great to keep in your pantry and it lasts for a long time because it is in dried form. And… kombu is fairly cheap! $4.29 for 1.76 oz bag of 10 pieces. You can buy bulk here from Amazon: