KOMBU LEAVES

Kombu seaweed is widely used in cooking to flavor and soften dishes in a natural way.

Kombu leaves (whose technical name is Laminaria Japonica) grow in the cold seas of the North and are very popular in Asian cuisine and macrobiotic cuisine, especially for their high content of mineral salts and their beneficial properties.

The white powder on the surface is the natural glutamic acid of the seaweed, which characterizes Umami.

 
Kombu Seaweed Properties

Rich in iodine, potassium, and other precious minerals, they purify the body, strengthen the immune system and stimulate the thyroid and metabolism.