Our special drying techniques keep this kombu (aka Konbu, Dashima, Haidai) dark, flavorful, and nutrient-rich. Sodium alginates in kombu have been shown in studies to help eliminate heavy metals and radiation from the GI tract. Kombu is an extraordinarily rich source of fucoidans, aligns, and iodine, and is also high in potassium and B vitamins in bio-available forms.

Storage: Store sea vegetables in their zip top bags or other air-tight containers in cool, dry cupboards.

Shelf Life: Dried sea vegetables will maintain their flavor for at least a year, but likely much longer.

Add kombu to pots of grain, soups or pasta. It can also be used in traditional Japanese dashi stock (Dashi Recipe).