dried seaweed - 100 g
Kombu is a flavourful seaweed that is rich in iodine, which you can cook with rice or beans to give your dish more (umami) flavour. Kombu comes from the cold northern island of Hokkaido in Japan. By cooking kombu with your dish, you can give rice and beans extra flavour. The Japanese use kombu in the same way that most Europeans use bay leaves. Kombu comes from the northern island of Hokkaido, which is the place to grow kombu, thanks to the cold climate.

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