Tender fronds Arctic current nurtured off Hokkaido. Widely used in soup stock and 'dashi' noodle broth as a flavor enhancer. Add a piece to beans or root vegetables for improved flavor and a softer texture. Low sodium and fat free.
Kombu, also known as kelp, is a sea vegetables of the 'Laminaria' family of which there are more than ten species. EDEN Kombu Laminaria japonica is a dark greenish brown sea vegetable with thick, wide leafy fronds that grow in the waters off the southeastern coast of Hokkaido, Japan's northern most island. This type of kombu, known as 'Ma-konbu', is highly prized. not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts that make It makes an excellent flavoring agent. Kombu contains the amino acid glutamine, a naturally sweet, superior flavor enhancer.
