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Eden Hand Harvested Wild Kombu
Japanese Sea Vegetable 60 g

The most tender, central fronds of kombu sea vegetable, also known as kelp, wild harvested from the Arctic current waters of Hokkaido, Japan. 

Used to make soup stock, noodle broth (dashi) and helps tenderize beans during cooking.

  • Very mild flavour
  • Rich in trace minerals
  • Natural flavor enhancer
  • Low sodium
  • Fat free
  • Kosher pareve
  • Wheat free
  • Gluten free
  • Antioxidants
  • Macrobiotic

Ingredients: Kombu (Laminaria japonica), wild.


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Kevin: more than a year ago

Can't find kombu anywhere in my area, so I always depend on Well.ca when I need to purchase it. It's great for homemade stocks and broths and also great to use when cooking dried beans. The bag usually lasts me for several months.


Luciana: more than a year ago

Only place I could find Kombu for sale, so thanks Well.ca! I add to beans and stocks for mineral boost. Can not even taste it. Love it, will be buying often!


Kris: more than a year ago

very mild smell, easily cut up before soaking - I like to add it to some oatmeal and fry it up with onions in the morning - mixes well

Lynda: more than a year ago

Adding it to my broth for a boost of minerals. Brings a subtile flavor that I really like and it's gluten free!


Ginette: more than a year ago

Very fresh. Put a bit in many kind of casserole while cooking, it adds natural iode, appreciated by my husband for his thyroid.


Amber: more than a year ago

When it comes to beans.. beans contain phytic acid and oligosaccharides: anti-nutrients. The oligosaccharides are what cause gas and bloating. Our bodies can not produce the enzyme to digest it. Kombu contains the enzyme. Soak the beans for 3 days in warm alkaline water (baking soda) and a strip of kombu, replacing the water often. Then cook long and slow in stock, and you shouldn't need beano.


Chantale: more than a year ago

Lovely addition to broths and beans.


Heather: more than a year ago

Love it! Excellent source of vitamins/minerals and prevents bloating! I add to any broth I am making adds a nice flavour and a bit of salt too. Or just make a cup of tea with it to stop bloating before or after a heavy meal.


Gabi: more than a year ago

Great healthy stuff!!! I've used kombu (and other sea vegetables) since the mid 80's. When soaking dried beans.... making soups.... anything you can think of. Good way to add minerals to your foods. Break or cut into small pieces when you make soups and it's a good way to 'hide' it. Just remember, when it cooks it quadruples in size. When my kids were growing up they never even knew what I was 'sneaking' into the homemade soups! (LOL)


Antje: more than a year ago

Try adding this to water when boiling lobster or steaming/poaching seafood. It gives it an "ocean" saltiness. Also great in fish chowder.

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