Eden Kombu Sea Vegetable, 2.1 oz.
- Kombu - otherwise known as kelp
- Widely used in soup stock & 'dashi' noodle broth as a flavor enhancer
- Japanese hand harvested
- Low sodium & fat free
- Comes in a 2.1 oz. bag
Kombu, also known as kelp, is a sea vegetables of the 'Laminaria' family of which there are more than ten species. EDEN Kombu Laminaria japonica is a dark greenish brown sea vegetable with thick, wide leafy fronds that grow in the waters off the southeastern coast of Hokkaido, Japan's northern most island. This type of kombu, known as 'Ma-konbu', is highly prized. not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts that make It makes an excellent flavoring agent. Kombu contains the amino acid glutamine, a naturally sweet, superior flavor enhancer. EDEN Kombu Sea Vegetable is most frequently used to make the delicious Japanese noodle broth, dashi, seasoned with shoyu soy sauce. It can be used, however, to make a variety of soup stocks. Simply place a strip in a pot of water and bring to a boil. Remove the kombu after 4 to 5 minutes and discard or chop and use in other dishes. Vegetables, herbs, spices or fish can be added to the stock after removing the kombu. Kombu can also be soaked, chopped and simmered with carrots, onions, squash, daikon or other sweet vegetables. A small piece of kombu added to dried beans, helps to tenderize them as they cook.
Ingredients: Kombu (Laminaria japonica), wild