Pacific Harvest Kombu Seaweed Leaves (Raw, wild harvested) 15gm
This kombu seaweed is harvested from the North Island of NZ, dried naturally to preserve nutrients and tested for contaminants in accordance with the ANZ Food Code.
Kombu is essentially kelp seaweed, which has been laid flat to dry in a particular way. We offer our Kombu seaweed in two formats:
- Leaves (flavourful but with less intensity per leaf than the strips). Leaves are made from the kelp’s fronds.
Adding Umami flavour to your meals with Kombu broth*
You may notice the white powder which sits on a kombu leaf or strip…. this is the result of the amino acid, glutamine, which naturally rises to the surface as the kelp frond as it dries. This what powder is not to be mistaken for mould. It is the very thing that gives kombu is prized flavour.
Ingredients: Kelp (Ecklonia radiata) dried seaweed 100%.
We test the kelp this Kombu seaweed is made from for contaminants in accordance with the ANZ Food Code.
Product of New Zealand.
Storage: Store in a cool, dry place away from direct sunlight. Seal securely once opened – seaweeds are hygroscopic and will absorb moisture from the atmosphere around them.
Allergens: MAY CONTAIN TRACES OF: Crustacea, Fish, Molluscs.
Warning: Contains naturally occurring iodine. Excessive consumption may exceed recommended daily dietary intakes which could have adverse effects.
Wild harvested. Check for detritus.
Using Kombu – easily add essential micronutrients to your food
Kombu offers a vegan or vegetarian source of umami* flavour and is a very popular ingredient in Japanese cooking. Add nutritious, flavourful Kombu seaweed to infuse stocks and soups, or add umami flavour to your sauces. Infuse drinks for a unique umami flavour which is brimming with micronutrients, minerals and vitamins.
If you have any left over, use it to water your house plants or for a DIY facial as it’s full of nutrients and minerals – your skin will thank you for it!
How to Prepare Kombu Seaweed Strips?
Soak a Kombu strip or leaf in tepid water and gradually warm the water (don’t boil it), allowing the nutrients and flavour to seep into the water. Then use this flavourful, nutrient enriched infused water as the base of your stock or broth. Make up a broth or stock and freeze for future use.
The species we harvest is Ecklonia radiata which tastes delicious. However, the texture of this species is fairy tough, so whilst a few do brave eating the strips or leaves after they have soaked them, we prefer not to! Instead, I put used strips and or leaves in my worm farm or compost bin. Some of the species available overseas have softer textures and are OK to eat after soaking.