Pacific sea vegetables have been a mainstay in American pantries for more than 30 years. Enjoy our non-GMO dried seaweed varieties in everything from sushi and miso soup to seaweed salad, poke bowls, wraps, sandwiches and baked goods. Thank you for supporting our small business. As a certified plastic neutral company, your purchase of this product helps to support waste management and recycling programs in developing countries, providing stable employment for at-risk populations and removing and repurposing thousands of pounds of plastic from the environment each year. Our sea vegetables are grown sustainably in the open waters of the Pacific Ocean. Each year we send a sample of each variety to an independent laboratory to be tested for the presence of heavy metals. Our products consistently test well within FDA guidelines, however California Proposition 65 guidelines differ from those of the FDA. Our sea vegetables are sold on Amazon nationwide with no way to identify which state a product will be sent to. Therefore, all packs of sea vegetables include a California Prop 65 notice for California residents as required by California law. WARNING: Consuming this product can expose you to chemicals including lead, which is known to the state of CA to cause cancer, birth defects, or other reproductive harm. For more information go to:www.P65Warnings.ca.gov
Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic acid, as can often be seen by the fine white powder on the kelp strips.
Common in many Japanese dishes such as miso soup and seaweed salad. Kombu is also the sea vegetable traditionally used in Japan to make dashi broth.
Add Kombu to dried beans when cooking to enhance both the flavors and texture as well as decrease the cooking time. Add a small piece of kombu to your rice cooking water for added flavor.
Kombu comes in dry brown strips, perfect for creating flakes, seaweed salad mix, snacks, granules or powder. Roast in a dry skillet over medium heat until crisp, and crumble for umami sprinkles.
Ingredients - Kombu seaweed (Laminaria japonica)