Wild Atlantic Kombu Laminaria digitata

Kombu grows in dense underwater forests, in areas characterized by deep swells and active surf. The harvest is a delicate balancing act between the plants, the harvester, and the incoming waves pushing your boat towards the nearby rocks and underwater ledges.

Kombu contains a broad spectrum of essential vitamins, minerals, and trace elements, and is the highest in iodine of any of the seaweeds we harvest. The sodium alginates in kombu impart a rich flavor to soup stocks and bean dishes, and have been found to aid in the elimination of heavy metals from the body. Use a 4-6 inch strip per quart of water as a base for all-purpose soup stocks, and add to beans while cooking to tenderize and increase digestibility. Add to miso soup, root vegetable stews, meat based broths, brown rice, or boil a small strip in a cup of water with some fresh ginger, honey and lemon juice for a warming drink.

Crisp in oven at 100-200F, and process in an electric coffee grinder to use as a salt substitute and flavor additive. All seaweeds are inspected before packaging for shells and shell fragments, but please keep an eye out for any that may still be present.

 Dashi Kombu – All purpose Japanese Soup Stock

Bring 1 quart of water to just below a boil with a 4-6” strip of kombu. Lower the heat and simmer (covered) for about 15 minutes.  Remove the kombu and slice into small squares or thin ribbons before returning to the stock. Other ingredients may be added freely at this point. Dashi kombu is the traditional basis for miso soup, and is also added to pickling brines in Japan.


kombu drying