Kombu Seaweed - Whole Leaf
- Also known as oarweed, tangle kelp, sea ribbon, leathrach coirrleach.
- Rich in umami - the fifth human taste – which subtly enhances other ingredients.
- A savoury, sea flavour with hints of smoke.
- Rich in Vitamins and Minerals: B1, B2, B3, B12, Iron, Potassium, Iodine, Calcium.
- Good source of protein and fibre.
- Contains Fucoidan which protects from radiation.
- Can regulate thyroid & aid digestion.
- Draws out heavy metals from the body.
PREPARATION: To rehydrate: Soak in cold water for up to 10 minutes. Use the soaking water to flavour dishes.
COOKING INSTRUCTIONS: Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked (simmer for up to 40 minutes).
Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce. Boiled or steamed, it can be served as a side vegetable or added to stews, soups and casseroles.
You can also wrap fish or chicken in rehydrated kombu and bake or steam for a rich, succulent finish.
Stir-fry rehydrated kombu with meat or vegetables; it can also be added to beefburgers or meatballs, and goes well with beef, chicken, seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.
Kombu (Laminaria Digitata).
The last batch packed at our facility in Sussex, UK
has the following specifications:
| Date produced | Thu 6 Jun 2024 14:37 |
| Batch no. | 124140 |
| Best before | End Mar 2026 |
| Country of origin | Ireland |
| Organic produce? | Yes |
| Typical Values | Per g |
|---|
| Energy | kcal |
| Protein | g |
| Carbohydrates | g |
| _of which sugars | g |
| Fat | g |
| _of which saturates | g |
| Fibre | g |
| Salt | g |
Organic • Vegetarian, Vegan.
Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard, celery, wheat and gluten.
