Kombu Seaweed

Culinary kombu seaweed sustainably harvested from the California coast. Heidi Hermann of Strong Arm Farm hand- harvests seaweed in the summer months along the Sonoma coast, and dries it for your year-round enjoyment. Deliciously edible seaweed varieties flourish in the chilly, nutrient rich waters of the rough-and-ragged Sonoma coastline. 

 

Best in soups of all kinds (miso, chicken, chili, curry, Japanese dashi stock, etc.) The silky algin/alginates of this seaweed act as a thickening agent and help break down fibers in beans.  Kombu has the highest content of naturally occurring glutamates, which imbue a satisfying umami taste and mouth feel.

 

Pair it with our Bonito Flakes for a Dashi Making Kit, following our Dashi Recipe!

 

Net wt: 1 oz

Servings: 30-35 servings in each bag