Japanese Kombu is a premium dried kelp seaweed widely used in Japanese cuisine to prepare dashi broth, soups, ramen, miso soup, and simmered dishes. Kombu adds a deep umami flavor and natural richness to food. Simply soak the kombu in water before cooking to release its natural taste and nutrients. It is also valued for its natural minerals and iodine content.
Nutritional Value (per 100 g):
Energy 989 kJ / 235 kcal, Fat 1.2 g, of which saturated fat 0.3 g, Carbohydrates 34 g, of which sugars 1.7 g, Protein 8.2 g, Salt 7.1 g
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