Product of Japan
Important Note: Our kombu is batch tested for radiation & must pass our local requirements before export. We also scan every batch for radiation with an in-house Geiger equipment.
Seaweeds have been a food source since prehistoric times and are as commonly used in Japanese cooking as garden vegetables. Seaweeds are a good source of minerals, such as iodine, calcium (2-3 times that of milk) and vitamin B12. Due to the eNew Zealandyme and mineral content of seaweeds, they can help the body eliminate the effects of animal fat and radioactive/chemical wastes we absorb through the environment. They have also been proven effective in preventing arthritis, nervous disorders and endocrine system malfunction.
Kombu (Laminaria Japonica) is a long and wide sea kelp which grows in the clean cool waters of the north. It contains alginic acid, which helps rid the body of cholesterol.
Nature’s Glory kombu is of premium quality, sun-dried and contains no preservatives. It is always used for making Japanese soup stock, called "Dashi". Kombu can also be eaten as a salad.
Preparation: Soak 10cm of kombu and shiitake in water. Bring to boil for at least 30 minutes. Remove kombu and use liquid for soup stock.
Storage: Keep in a cool, dry place.