The organic Kombu seaweed is a large type of seaweed that is used as a soup stock or in nabe (hot pot) dishes.

Known Benefits

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.

Recommended Usage

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

COUNTRY OF ORIGIN: Japan
CERTIFIED ORGANIC BY: NASAA (AUS)

Nutritional Information

Energy KJ/100g 0kcal
Protein 7.5g
Carbohydrates- Sugar 2g
Fats 2.9g
Total Carbohydrates 60.5g