The organic Kombu seaweed is a large type of seaweed that is used as a soup stock or in nabe (hot pot) dishes.
The organic Kombu seaweed is a rich source of both iodine and iron but has fewer vitamins than Nori, a type of seaweed eaten with sushi. Kombu protects you from human leukemia cell lines and mouse blood against gamma radiation.
Here are some ways that you can use the organic Kombu seaweed:
- Use it to make dashi, a Japanese soup stock
- Pickle it with vinegar (su kombu), or with sweet-and-sour flavouring
- Cut into small strips and consume as a snack with green tea
- Can be eaten fresh with sashimi
- Cook with beans to add nutrients and improve digestibility
- As a seasoning for rice to be made into sushi
- Energy KJ/100g 0kcal
- Protein 7.5g
- Carbohydrates- Sugar 2g
- Fats 2.9g
- Total Carbohydrates 60.5g