Kizami-kombu is kombu, dried Japanese kelp,cut into 1/25-1/5 in noodle shapes and dried, to produce a stringy texture. It is also an aristocratic exotic product traditionally favored by imperial nuns. Most of the konbu is found in the northern islands of Hokkaido. Kizami-konbu, is a dried shredded variety, is an excellent source for seasoning foods. It contains glutamic acid, an amino acid that is responsible for Umami -a Japanese word used to describe savoriness. Kizami-konbu can be used in salads, pickles, sauteed with meat, seafood and vegetables.