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.