Kombu (Laminaria japonica), also known as kelp, is a wild, hand harvested dark greenish brownsea vegetables 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. Low sodium and fat free. 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
