Kombu

Kombu is a member of the kelp family, the largest of all sea vegetables. It is used predominantly in Japan, although is becoming more widely accepted in Western society because of its many health benefits. Kombu is dark green in colour and sold dried. Used to make dashi (Japanese stock) and as a flavouring.

To Buy:

Buy dried from Asian stores or health food stores. Buy a good quality one that is very firm, almost leathery to touch - it will stay in one piece in boiling water.

To Store:

Store in an airtight container in the pantry.

Tips & Tricks:

Kombu improves the digestibility of beans. Add it to the water during cooking.

Cooking Tips:

Wipe the kombu before using - Use a strip approx 10cm long by 2cm wide. Add to dried beans, soups, stews and grains. To make dashi, bring 2 litres of water to boil with a strip of kombu. As soon as the water boils, remove from the heat and add a sachet of bonito flakes. Return to the heat and slowly bring the water to boil again. As soon as the water has come to the boil, remove the pan and strain the liquid through a sieve removing the bonito flakes.

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Nutrition per 1 Unit:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.