This Wild Atlantic brown seaweed , thinner &
tender variety of Japanese Kombu, cultivated
off the Atlantic coast in North America.
It has a slightly sweeter taste and tender
texture. Widely savored in eastern Asia and
is main ingredients in dashi, a Japanese
soup stock.
Kombu flakes can even be used to brew a
nourishing and flavorful seaweed
tea (Kombucha).
