Kombu (laminaria sp.) grows in clear deep-sea waters and can reach lengths of up to 10 metres. The further north it grows, the better the quality. MUSO's kombu is harvested north of the Japanese island of Hokkaido. Kombu naturally contains glutamate, which acts as a flavour enhancer and refines any dish to which it is added.

Kombu is an incredibly versatile seaweed with very powerful properties. As it requires a longer cooking time, it is ideal for use with beans, making them more digestible due to its high mineral content.

Traditionally, it is used as a base for soup broths, where it is boiled in water for 5 - 10 minutes. However, it also serves well as a side dish with vegetables. To do this, soak it for 3-5 minutes (a longer soaking time makes it slimy and harder to cut) and let it cook for 30-60 minutes. Additionally, it can be used as a sprinkle by roasting it in the oven until crispy and then grinding it into powder using a mortar. It can also serve as a salt substitute when cooked with grains.

Ne-Kombu is the root of the kombu and, as such, possesses a great deal of strength and dynamic properties.

Ingredients:
kombu

Nutritional value per 100g.
energy: 1121 kJ / 267 kcal
total fat: 2.7 g
of which saturated fat: 1.1 g
carbohydrates: 51.5 g
of which sugars: 15.8 g
fibre: 0.4 g
protein: 9.1 g
salt: 14.1 g
sodium: 5640 mg
vitamin A: 1125 IU
vitamin C: <0.5 mg
potassium: 5055 mg
calcium: 533 mg
magnesium: 533.3 mg
iron: 1.97 mg

Manufacturer:
TerraSana Organic Food Specialties
Waaier 10
2451VV LEIMUIDEN

09-2014