Kombu Fingertång from Bohuslän (Laminaria digitata)


Sustainably harvested by divers
Kombu is a tough leathery seaweed, high in trace elements such as iodine, iron and zinc, minerals such as potassium, calcium and magnesium and vitamins A, B, C and E.

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Suggested use:
Kombu can be cooked in soups and sauces, adding nutrition value and enhancing the flavor of your dish.

Soak kombu for 15 minutes, chop to desired size and use as a sea vegetable in about anything savory.

Add a stripe of kombu when cooking beans, the seaweed will break down the oligosaccharides contained in beans or other legumes making them easy to digest.

In Japanese cuisine kombu holds an important place for its umami flavor and it is used as a flavor enhancer of stocks, broths and soups such as dashi and miso.

TIP: Add a piece of kelp in vodka for kombu Martini or Bloody Mary.


Additional information

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10g, 20g, 30g