Kombu dried seaweed

Kombu is a set of brown algae belonging to the species Saccharina japonica (Laminaria japonica). There is a light bloom on the surface of the kombu, to which the seaweed owes its aroma. Therefore, you do not need to wash the algae, just wipe them with a damp cloth and then cut them into pieces. When cooking, they use both the kombu seaweed themselves and the water in which they were soaked. Dashi broth is prepared from dried Kombu seaweed, which serves as the basis for the famous Japanese Miso soup. Kombu is also used to prepare bitter snacks and Japanese salads, as they are in perfect harmony with vegetables, meat and fish.