Kombu Kelp

Kombu Kelp 40g

Kombu Kelp is a nutrient-dense brown seaweed traditionally used in Japanese, Korean, and coastal European cooking. Harvested from clean Atlantic waters, our Kombu is hand-cut and gently dried to preserve its rich umami flavour and mineral profile.

With its long, thick fronds and deep olive-brown colour, Kombu is prized for its ability to enhance broths, tenderise beans, and add natural savouriness to a wide range of dishes. It is one of the foundational ingredients for dashi, the classic Japanese soup stock.

Flavour Profile:

• Deep, rich umami

• Mildly salty and earthy

• Subtle sweetness when simmered

• Adds depth without overpowering other ingredients

Nutritional Benefits:

Kombu Kelp is naturally rich in:

• Iodine for healthy thyroid function

• Calcium, magnesium & potassium

• Vitamins A, C, E, K & B-group vitamins

• Fucoidan & alginates – known for gut and immune support

• Natural glutamates – responsible for its strong umami flavour

How to Cook & Consume Kombu Kelp

Make Classic Dashi (Japanese Soup Stock)

• Place a piece of kombu in water.

• Heat gently until just before boiling.

• Remove kombu and use the broth for soups, ramen, miso, sauces, or noodle dishes.
  Creates a clean, savoury, mineral-rich stock.

Broths, Stews & Seafood Dishes

• Add a strip of kombu while simmering soups or stews.

• Remove before serving.
  Boosts depth of flavour, body, and nutrition.

Cook with Beans or Lentils (Tenderising Aid)

Kombu naturally contains glutamic acids that help soften beans.

• Add a strip to the pot while cooking beans.

• Speeds up cooking time and improves digestion.

• Remove before serving or chop finely to leave in.

Rehydrated for Stir-Fries & Salads

• Soak for 5 minutes to soften.

• Slice thinly and add to stir-fries, noodle dishes, grain bowls, or seaweed salads.

Homemade Pickles (Tsukudani Style)

• Simmer rehydrated kombu with soy sauce, ginger, mirin, or vinegar.

• Result: savoury, sweet-salty kombu strips perfect with rice or sushi.

Seasoning Powder (Kombu Salt / Umami Powder)

• Dry thoroughly and grind into a fine powder.

• Sprinkle on vegetables, eggs, fish, rice, or roasted potatoes.

• Mix with salt for kombu seasoning salt.

Add to Rice While Cooking

• Place a small piece in the pot while rice is boiling.

• Remove before serving.
  Enhances flavour and adds minerals naturally.

Preparation Tips:

• Do not boil kombu aggressively — gentle simmering releases the best flavour.

• If the flavour is too strong, shorten cooking time.

• Kombu can often be reused once for a second, lighter stock.

• Rinse lightly before use to remove excess salt.

Storage: Keep kombu in an airtight container in a cool, dry place.
Very long shelf life when stored properly.