Ingredients: dried seaweed* (kombu/Laminaria Ochroleuca) *of organic origin.
Origin: Spain
Laminaria, which means 'thin leaf' in Latin, has nearly 300 species, including kombu. These seaweeds are olive brown in color and can be very different in structure and number of leaves. Some have a single broad leaf, others have multiple leaves, some are narrow and flexible, others are bulky and almost leathery.
Did you know that kombu was first mentioned in the Nihon Shoki (the Chronicles of Japan) in 797. Kombu was probably used before, but because it digests fairly quickly, no remains have been found. Around 1400 a new drying technique was discovered; the seaweed could be stored for more than a few days and became an important export product of Japan's Tohoku region. With colonization and increased shipping capabilities, the use of kombu spread throughout Japan. Since this time (1800) kombu becamepopular in traditional Okinawan cuisine. The consumption of kombu per household in Okinawa is still the highest of all prefectures in Japan. In the twentieth century, a way to grow kombu is found and it becomes cheaper and more readily available.
Taste : Natural flavor enhancer, with a characteristic, meaty taste. Toasted it tastes like bacon. Sweet and salty.
Usage: All kelp/kombu weeds must be boiled before use. Let the flakes soak in warm water for 20-30 minutes, or boil the flakes until they are completely dissolved in the dish in which the seaweed is used. Use the kombu dried, fresh, frozen, roasted, pan-fried, pickled, boiled, stir-fried, marinated or candied. Use it with meat, or as a wrap for fish when you bake it in the oven or prepare it in a steamer. Use kombu in soups and sauces, or add it to the cooking liquid of your vegetables, rice and grains. When you cook kombu with your legumes, it ensures faster cooking and better digestion. Also delicious as a tea.
The recommended dosage for 1 liter is 1 gram of dried kombu.
Rich in iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and the vitamins A, C, D, E, K and B complex.
Recipe: Kombu
General: When used daily, the recommended maximum dose is approximately 5 grams of dried seaweed per day.
ADDITIONAL INFORMATION / ALLERGENS
Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the best before date printed on the package.
The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural marine materials. The white color that can appear on the seaweed comes from the salt in the seaweed and provides a natural preservation.
NUTRITIONAL VALUES
PER 100 G
Energy (kj/kcal) 745 / 179
Fats (g) 0.5
of which saturated fatty acids (g) 0.1
Carbohydrates (g) 18
of which sugars (g) 0
Fiber (g) 34
Proteins (g) 9.2
Salt (g) 5.1
