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Glutamic Acid | Spiritfoods

Kombu: A Brown Seaweed Rich in Essential Minerals

By | Sea Vegetables | No Comments

Kombu, also called dashima or haidai, is an edible brown seaweed that belongs to the Laminariaceae family. It is popular as a cooking ingredient in East Asia, especially among the Japanese, who use it to make dashi, a stock soup. Kombu is mainly harvested along the shores of Japan and Korea, and it is usually sold dried or pickled in vinegar. It is also used to make “kombucha,” a seaweed tea renowned for its rejuvenating…

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