The Kombu has an “al dente” to lightly crunchy texture when its fresh and a softer tender texture when cooked.
It is famous for its salty and lightly smoked, almost mushroom like, “unami” flavour.
Its “amazing” nutritional value includes high dietary fibre content, vitamins A,B,C and E and minerals like Iodine, Calcium and Magnesium making Kombu the Champion superfood complement.
Cooked with legumes (lentils Etc), Kombu stock improves the overall macrobiotic performance of the legume, making them easier to digest and enabling more nutrients to be absorbed. Ideal for Vegans and vegetarians.