Kombu comes from Kelp seaweed. Our Kombu is wild harvested from New Zealand's north island and then air dried to maximise nutritional value. Kombu offers a vegan or vegetarian source of umami flavour and is a very popular ingredient in Japanese cooking.

Infuse stocks and soups, or add umami flavour to your sauces or drinks for a unique flavour. (Top tip - use any left over water for your house plants or a home facial!). Simply soak a Kombu leaf or strip in tepid water and gradually warm the water (don’t boil it), allowing the nutrients and flavour to seep into the water. Then use this flavourful, nutrient enriched water as the base of your stock or broth (of freeze for future use). The leaf is more maleable than the strip and gives a slightly milder flavour - you can also use it to wrap salmon or chicken and bake. The white powder (an amino acid called glutamine) you see on the strip is what is said to give seaweed its natural umami flavour and is not to be confused with mould! Excellent source of Iodine.