Harvested from the cold waters in the shallow
ocean bottom off the northern shore of Pacific
Ocean. Brings a diverse range of nutrient, flavor
and digestibility benefits to the table. Kombu
has been used for centuries as a flavor
enhancer. It has a sweet, delicious flavor & most
commonly used to make Dashi (stock).
Kombu is also used to soften beans & makes
their protein more digestible. Also used to
prepare a seasoning for rice to be made
into sushi.
