The Japanese Kombu is a type of seaweed used to enrich stocks and soups thanks to its high umami content. It is also an excellent source of essential minerals such as iodine. Commonly used to prepare dashi broth, it brings an incomparable depth of flavor.
kombu (laminaria japonica)
Value for 100g / 100ml
Energy (kJ)4
Energy (kcal)1
Proteins (g)0
Carbohydrates (g)0
Carbohydrates of which sugars (g)0
Fat (g)0
Fat of which saturated fat (g)0
Fibers (g)0
Salts (g)0.01
To prepare, soak 1g of kombu in 1 litre of water for 20-30 mins. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use.