Kombu Whole Seaweed

Kombu Whole Seaweed

€4,75 EUR
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Kombu Whole Seaweed
  • Kombu Whole Seaweed
  • Kombu Whole Seaweed
Kombu Whole Seaweed
Kombu

Kombu Whole Seaweed

40g bag

€4,75 EUR

Hand Harvested

100% Organic

No Additives

Description

Discover the deep, savoury flavour of Whole Kombu, a traditional brown seaweed prized in Japanese cuisine for its natural umami. With a thick, fleshy texture, subtle smoky notes and a gentle sea flavour, it brings remarkable depth to broths, soups, stews and rice.

Soak it briefly and use the rich soaking water as a natural stock, simmer it with pulses to build flavour, or cook it with fish, seafood, chicken and vegetables. Whole Kombu can also be steamed, stir-fried, baked, pickled or added to burgers and meatballs for an extra savoury lift.

Harvested from the rocky Atlantic coast, this versatile sea vegetable is a simple way to make everyday cooking taste fuller, richer and more delicious.

Other names: Oarweed, tangle kelp, sea ribbon, sea tangle and leathrach coirrleach.
HOW TO USE

Use dry, fresh or rehydrated.
To rehydrate, soak in cold water for up to 10 minutes and use the soaking water to flavour dishes

For cooking, simmer for up to 40 minutes, or add to soups, stews, pulses and rice. It can also be steamed, stir-fried, baked with fish or chicken, or added to pickles.

If salted, wash thoroughly before use. If fresh, rinse gently. When using dry, wipe clean before cooking.
INGREDIENTS

100% Kombu (Laminaria digitata)
BENEFITS

Naturally contains iodine, calcium, magnesium, potassium, iron, fibre and protein, along with other naturally occurring nutrients.

Iodine contributes to the normal production of thyroid hormones and normal thyroid function, provided the finished product qualifies as a source of iodine.

Know your seaweeds

Kombu Whole Seaweed

Kombu is a thick, fleshy brown seaweed prized for its naturally rich umami flavour. With subtle smoky notes and a gentle sea taste, it adds depth to broths, soups, stews, rice, pulses, vegetables, fish and meat. Used whole, it slowly releases its savoury flavour into cooking liquid, creating a delicious natural stock.

Species

Laminaria digitata

Habitat

Extreme lower shore, securely attached to rocks

Harvested

All year round, during spring low-tide

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