Eden Kombu is a wide leaf, deeper growing sea vegetable that flourishes in cold Arctic currents bathing Japan's northernmost Hokkaido island where we get the world's best wild kombu. It is always hand harvested and sun dried. We package the trimmed, central part of the leaf for its umami flavor and great texture. Highly valued for its unique food value and flavor enhancing characteristics, kombu has been known as a health food in the Far East for many centuries.
Kombu is essential to the delicious Japanese noodle broth, 'dashi', but can be added to any soup or soup stock to bring it to life. Stew it with vegetables. Pickle or deep-fry it. Pan or oven roast it and grind to a powder for a tasty and most nourishing table condiment. Sprinkle it on popcorn instead of salt as a low-sodium, delicious, value added variation.
Add a small piece to soups, stewed vegetables, and grains as they cook. One-half of a strip to a pound of dried beans tenderizes & enhances in cooking.
Kombu Soup Stock
1 strip Eden Kombu
4 cups water
Bring water and kombu to a boil, reduce flame and simmer 4 minutes. Remove the kombu. The stock is now ready to use as a base for making soups and noodle broth.
Kombu (laminaria japonica)