KombuTerraSana
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By cooking kombu with your dish, you can add extra flavour to rice and beans. The Japanese use kombu in the same way most Europeans use a bay leaf. Kombu comes from the northern island of Hokkaido, which, due to its cold climate, is the perfect place for growing kombu. Kombu naturally contains a lot of iodine (232.7 mg per 100 g). Although this is a beneficial substance, there is an upper limit to the daily amount for certain groups (pregnant women, people with thyroid conditions, and children). This is why you don’t eat kombu, but cook it along with your dish.
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