Kombu

Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic acid, as can often be seen by the fine white powder on the kelp strips. Common in many Japanese dishes such as miso soup and seaweed salad. Kombu is also the sea vegetable traditionally used in Japan to make dashi broth. Add Kombu to dried beans when cooking to enhance both the flavors and texture as well as decrease the cooking time.

Emerald Cove Seaweed, Dried, Pacific Kombu - 1.76 oz

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Kombu Onigiri

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Kombu grows in the subtidal waters off the coast of Maine. It is rich in iodine and calcium. This brown seaweed can be used as a wrap when baking and

Wild North Atlantic Kombu (Saccharina) Whole Leaf

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