The Cornish Seaweed Company Organic Kelp Seaweed

Kelp, or Kombu, is famously used in Japanese cooking for its unique umami taste. It has a deep umami taste, salty, sweet, and smoky. It can be eaten cooked or rehydrated. Usage includes soaking for 30 minutes in water to use instead of lasagna sheets for gluten-free lasagna, wrapping around fish and baking in the oven, adding a strip to miso soup or stews, and cooking or soaking with beans, pulses, and grains to increase digestibility.