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Grocery & Gourmet Food > Cooking & Baking > Dried Seaweed & Nori > B00012OHZ6
  1. Welpac Dashi Kombu Dried Seaweed 4 oz
    Welpac Dashi Kombu Dried Seaweed 4 oz
    Welpac Dashi Kombu Dried Seaweed 4 oz
    Welpac Dashi Kombu Dried Seaweed 4 oz
    Welpac Dashi Kombu Dried Seaweed 4 oz
    Welpac Dashi Kombu Dried Seaweed 4 oz
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. Welpac Dashi Kombu Dried Seaweed 4 oz

    Delivery: 10-20 Working Days
    Customer Ratings (131 reviews)
    Price R257.00

Product Description

  • Kombu is rich in vitamins and minerals such as iodine. It also contains large quantities of potassium, which helps to reduce blood pressure
  • Kombu is the basic dashi ingredient
  • Product of Korea
  • Net Wt. 4 oz.
  • Cut off as large a piece as you need and wipe over with a dry cloth before using
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4 Ounces
Most Helpful Customer Reviews

Kombu is a wonderful energizer, especially during the summer and in the cold and flu season.

Drop one strip into boiling water for 2 to 3 minutes, remove and cut into smaller pieces. Add to 6 cups of water, then add 12 teaspoons of shiro Miso (mild white miso), heat and stir until miso dissolves. Avoid boiling the ingredients. Add cubed tofu (soft is best), spinach or swiss chard cut into thin strips, shiitake mushrooms cut in thin strips and scallions thinly cut including the green part (reserve half for soup garnish). Heat, but do not boil, for about 10 minutes. Servie with a splash of soy sauce for a little extra flavor.

The Kombu has a very mild flavor and best if not overcooked or over softened. Great for vegans and better than chicken soup!

Enjoy !
According to a scientific study of Japanese seaweed eaters, "When kombu is boiled in water for 15 minutes, it can lose up to 99% of its iodine content, while iodine in sargassum, a similar brown seaweed, loses around 40% [28,29]. Processed kelp is often boiled in dye for half an hour ("ao-kombu" or "kizami-kombu") before hanging to dry [21], a process which can reduce seaweed iodine content before it is consumed. When kelp is used to flavor soup stocks, the seaweed is often removed after boiling, resulting in soup stock high in iodine."

Many people avoid eating kombu because it contains way too much iodine. According to the Linus Pauling Institute, people with an extremely high iodine intake will substantially increase their risk of developing thyroid papillary cancer but substantially decrease their risk of developing thyroid follicular cancer. Thyroid papillary cancer is less aggressive and has a better prognosis than thyroid follicular cancer.

However,... Read more
I've recently been making a lot of Japanese-dishes, and many recipes call for Dashi stock. Dashi stock is basically made with kombu seaweed and bonito flakes. There is a big Asian market in town where I knew I could find the bonito flakes easily, but I wasn't too sure about the kombu.

I'm glad I bought this on Amazon, because when I went to the Asian supermarket, they did not have kombu. The price may seem a little high to some, but I'd say it's worth it. The picture Amazon gives the product makes the bag look small, but it's actually a pretty decent size. The pack I got had about 4 big pieces of seaweed. You may think that's not a lot to last you very long, but a little bit of this seaweed goes a long way when cooking. The seaweed is nice and thick, so it's sure to add a good amount of flavor to whatever you are cooking it with. Also, the seaweed expands in size when put a piece of it into liquid.

the main purpose of kombu seaweed is to flavor things, like... Read more
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