Whole Leaf Kombu
Invite this briny & umami-packed West Coast seaweed to the flavor party. Our West Coast Kombu is grown in the pristine waters of Kachemak Bay by Alaska Shellfish Farms, a regenerative, family-owned ocean farm in Alaska.
Our Kombu shines in savory, nutrient-dense soups, beans & broths that you’ll want to drink by the cupful. Or add to sauces, pastas, and grains for deep, full flavor .
HOW TO USE: Add a strip of Kombu into broth, soup, grains, and beans to shorten cooking time, impart a savory flavor, and meld flavors.
BENEFITS: Packed with nutrients and essential minerals. Nature’s flavor enhancer also makes beans cook faster and easier to digest.
TASTING NOTES: Briny, Sweet, Mineral-rich
INGREDIENTS: Whole Leaf Kombu Seaweed (Kelp)
NET WEIGHT: 1 oz (28 g)
This bag is made of 100% recycled paper and is compostable once you remove the tin tie.
A Sea of Flavor
Over and over again, we fall in love with seaweed's culinary potential. From the depth it brings to broth and soup, to the savory burst of flavor on avocado toast, to the umami richness of seaweed flakes on a crispy fried egg, seaweed is endlessly versatile and inspiring. You'll find that it lends a savory balance to rich and sweet foods, a punch of seasoning to mild flavors, and a briny backbone to just about anything. Use it anywhere you use salt and taste the difference.
A Nourishing Green
We cringe to call it a "superfood", overused as that word is, but the truth is... seaweed is rich! In nutrients, fiber, and protein. Every sprinkle of seaweed flakes is packed with essential vitamins and minerals like iodine, calcium, iron, potassium, magnesium, and B vitamins. Seaweeds contain omega-3 fatty acids and compounds like fucoidan, which has been shown to have anti-oxidative and anti-tumor properties.
A Salty Climate Solution
Ecologically speaking, seaweed is a regenerative and healing "plant." The ocean absorbs 40% of the carbon we release into the atmosphere, which acidifies the water and prevents shellfish and corals from growing their shells and skeletons. Absorbing the carbon into seaweed can offset that damage, without the environmental pitfalls of industrialized farming.
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