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Kombu is a Japanese kelp with pronounced culinary status. While many Japanese kombu are cultivated, Clearspring’s kombu is harvested wild in the cold waters from Hidaka in Hokkaido, Japan's northeastern island. Kombu is delicious in soups, noodle broths, and stews, and adds extra "umami." Algae are a good way to ingest minerals like iodine and vitamins. 40 grams of algae, about 10 servings.
Hokkaido Kombu
Kombu is a Japanese kelp with a distinct culinary status. While many Japanese kombu are cultivated, Clearspring's kombu is harvested wild in the cold waters of Hidaka in Hokkaido, Japan's northeastern island. Wild Hokkaido kombu is considered to be of the highest quality, valued both for its mildness while maintaining a distinct flavor and providing "umami" to cooking. Kombu is rich in minerals such as potassium, iodine, and zinc. Population studies show that people who regularly consume seaweed do not suffer from mineral deficiencies. Seaweed has traditionally been consumed in moderate amounts and on a regular basis to provide a balanced intake of minerals.
Seaweed occurs in a chelated, colloidal form which makes it "bioavailable" for the body to use in important bodily functions. Usage: Kombu is often used to prepare "Dashi", an umami-rich Japanese broth - an excellent base for soups, stews and sauces. Making Dashi: soak a roughly 5-7 cm long strip of kombu in 1 liter of water for 20-30 minutes. Then slowly bring to a boil and let simmer for 5 minutes. Remove the kombu, and the broth is ready. Add e.g. miso, mirin or umebushi.
Other methods: Bake for 5 minutes at 200 °C without soaking. Or cook for 1 hour together with legumes. A strip of kombu cooked with beans helps make the beans more digestible for those who have trouble eating beans. Note: Kombu should not be consumed in its dried state. Ingredients: Dried Kombu (Laminaria japonica,) sustainable, wild harvested and dried in Japan. Due to the product's natural origin, it may contain traces of fish, mollusks and/or crustaceans.
Country of Origin: Japan. Nutritional content per 100 grams: Energy: 7.1 kJ / 2 kcal Fat: 0.1 g Of which saturated fat: 0.04 g Carbohydrates: 0.2 g Of which sugars: 0.1 g Protein: 0.1 g Salt: 0.02 g Other nutrients: Iodine 371 µg* *Iodine contributes to the normal production of thyroid hormones and normal thyroid function. Iodine contributes to normal energy metabolism. Iodine contributes to the normal function of the nervous system.
Note: People who are sensitive to iodine are recommended to consult their doctor before consuming this product. Manufacturer: Clearspring, England.
Dried seaweed (Laminaria japonica)
| Nutritional value | Per 100 g | Per pouch (50 g) |
|---|---|---|
| Energy | 7 kJ | 4 kJ |
| Energy | 2 kcal | 1 kcal |
| Fat | 0 g | 0 g |
| - of which saturated fat | 0 g | 0 g |
| Carbohydrates | 0,2 g | 0,1 g |
| - of which sugars | 0 g | 0 g |
| Protein | 0g | 0 g |
| Salt | 0,02 g | 0,01 g |