Kombu (Laminaria japonica) is a Japanese variety of algae with intense gastronomic use. They are usually used for broth preparation for soups, boils and sauces. Kombu contains natural glutamic acid - an umami-derived amino acid - known as "the 5th flavor", highlighting the taste of food. A strip of Kombu cooked with beans helps them soften and improve their digestion.

Dashi Konbu Japan 14g