Kombu Seaweed - Whole Leaf  100g
 
Also known as oarweed, tangle kelp, sea ribbon, leathrach coirrleach.
Rich in umami - the fifth human taste – which subtly enhances other ingredients. 
A savoury, sea flavour with hints of smoke.
Rich in Vitamins and Minerals: B1, B2, B3, B12, Iron, Potassium, Iodine, Calcium.
Good source of protein and fibre. 
Contains Fucoidan which protects from radiation.
Can regulate thyroid & aid digestion.
Draws out heavy metals from the body. 
 
PREPARATION: To rehydrate: Soak in cold water for up to 10 minutes. Use the soaking water to flavour dishes.
COOKING INSTRUCTIONS: Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked (simmer for up to 40 minutes).

Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce. Boiled or steamed, it can be served as a side vegetable or added to stews, soups and casseroles. You can also wrap fish or chicken in rehydrated kombu and bake or steam for a rich, succulent finish. Stir-fry rehydrated kombu with meat or vegetables; it can also be added to beefburgers or meatballs, and goes well with beef, chicken, seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.