Kombu makes delicious and flavourful vegan stocks, glazes and cordials. Contains glutamic acid that helps beans, grains and seeds to be more easily digested, reducing flatulence. Using kombu can reduce cooking time. Kombu strips and leaves release umami flavour to everything they are added to during cooking.
New Zealand harvested kombu is densely nutritious – high levels of iodine, calcium, magnesium, vitamins A, B2, B6 and Omega 3. Contains special compounds – alginates, fucoidan, laminarin and lignans may prove to be effective with degenerative diseases.