The name kombu comes from konbu, the Japanese word for kelp seaweed. It is the key ingredient in dashi stock, which forms the basis of many Japanese dishes. There are around 30 different species of kelp around the world. Pacific Harvest Kelp is sustainably wild-harvested from the flavourful species Ecklonia radiata, which grows in the pristine waters of New Zealand. Here are three reasons to start cooking with kombu

1. Delicious flavour: the fine white powder you will see on dried kombu strips and leaves is an amino acid called glutamine, which naturally rises to the seaweed’s surface as it dries. Glutamine is the source of the wonderful savoury umami flavour that kombu provides, and eliminates the need for artificial flavourings.
2. Multiple health benefits: brown seaweed like kombuisnature’s best source of iodine, which is vital for thyroid function, along with iron, calcium, trace minerals and vitamins A and C. Glutamine is required for making protein for muscle tissue, protecting intestinal health, and supporting the immune system and liver detoxification.
3. Digestive system hero: Kombu also contains glutamic acid, an enzyme which acts as a natural tenderiser and breaks down complex sugars, such as those found in legumes. Add a kombu strip or leaf when you soak beans to ease digestion and avoid flatulence.