Kombu Seaweed - Whole Leaf
- Also known as oarweed, tangle kelp, sea ribbon, leathrach coirrleach.
- Rich in umami - the fifth human taste – which subtly enhances other ingredients.
- A savoury, sea flavour with hints of smoke.
- Rich in Vitamins and Minerals: B1, B2, B3, B12, Iron, Potassium, Iodine, Calcium.
- Good source of protein and fibre.
- Contains Fucoidan which protects from radiation.
- Can regulate thyroid & aid digestion.
- Draws out heavy metals from the body.
PREPARATION: To rehydrate: Soak in cold water for up to 10 minutes. Use the soaking water to flavour dishes.
COOKING INSTRUCTIONS: Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked (simmer for up to 40 minutes).
Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce. Boiled or steamed, it can be served as a side vegetable or added to stews, soups and casseroles.
You can also wrap fish or chicken in rehydrated kombu and bake or steam for a rich, succulent finish.
Stir-fry rehydrated kombu with meat or vegetables; it can also be added to beefburgers or meatballs, and goes well with beef, chicken, seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.
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Ingredients:
Kombu (Laminaria Digitata).
For more information on our ingredients policy please see hereOrganic • Vegetarian, Vegan. Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard, celery, wheat and gluten.
