KOMBU seaweed -

Kombu seaweed, also known by the Latin name "Laminaria japonica", is a brown marine algae widely used in Asian cuisine, particularly in Japan, Korea and China. These algae are harvested from the clear, cold waters of the oceans and then dried for preservation and use in various dishes. Dried Kombu seaweed has a robust texture and a deep, salty umami taste. They are often used to prepare stocks, sauces and soups, adding a rich, complex flavor to dishes. In addition to its culinary use, Kombu seaweed is also known for its many health benefits. They are rich in essential minerals such as iodine, calcium, iron and magnesium, as well as dietary fiber. When preparing, dried Kombu seaweed must be rehydrated in water before using. They can be cut into smaller pieces to add to soups or stews, or used whole to infuse their flavor into stocks. In summary, dried Kombu seaweed is a versatile and nutritious ingredient that adds a unique depth of flavor to dishes while providing various health benefits.