Wild Kelp
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Wild Whole Leaf Kelp/Kombu
2.1 oz.
Retail: $6.38
Now: $5.80
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The
most tender, central fronds, wild harvested from the Arctic current
waters of Hokkaido, Japan. Very mild flavor. A powerful health food,
rich in trace minerals and a natural flavor enhancer. Used to make
soup stock, noodle broth (dashi) and helps tenderize beans during
cooking. |
Sea Seasonings Kelp Granules
Low sodium Kelp Granules as a sprinkle-on Sea Seasonings
1.5 oz shaker are a convenient way to get your sea veggies. Kelp granules are an especially rich source of Potassium,
Iron, Iodine, Vitamin B-6, Riboflavin, and Dietary Fiber. Kelp also contains
a natural substance, glutamic acid, that enhances flavor and tenderizes.
Sprinkle on soups, salads, tofu, pasta, stir-fries, dressings, dips,
sauces, breads, tabouli. Get the nutritional benefits of sea veggies, and
skip the table salt.
The Kelp granules are sustainably harvested and certified organic by QAI.
They are also voluntarily tested for heavy metals, herbicides, pesticides,
PCB's, fuel oil, and microbiological contaminants.
Payments Accepted:
Credit Cards, PayPal, GoogleCheckout, Checks
Kelp Granules
1.5
oz.
Retail $4.36
Now: $3.96
Backordered |
Kelp Granules with Cayenne
1.5
oz.
Retail $4.36
Now: $3.96
Backordered |
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Wild Whole Leaf Kelp/Kombu
2.1 oz.
Retail: $6.38
Now: $5.80
|
Ingredients:
Kombu (Laminaria Japonica), wild
Nutrition Facts
Serving Size 1/2 of 7” piece 3.3g
Servings Per Container 18
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g
Sodium 90 mg 4%
Potassium 170 mg 5%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Iodine 9570 mcg 100+%
Magnesium 24 mg 6%
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Kombu is a sea vegetable of the 'Laminaria'
family of which there are more than ten species. Kombu (Laminaria
japonica) is a dark greenish brown sea vegetable with thick, wide leafy
fronds that grow in the waters off the southeastern coast of Hokkaido,
Japan's northern most island. This type of kombu, known as 'Ma-konbu', is
prized not only for its abundance of essential minerals, vitamins, and
trace elements but also for its natural glutamic salts that make it an
excellent flavoring agent. Kombu contains the amino acid glutamine, a
naturally sweet, superior flavor enhancer.
Kombu Sea Vegetable grows wild in the
clean, cold northern waters where the choicest grades of kombu
grow bathed in steady Arctic currents. Only the tender central part of the plant that has the best flavor
and texture is selected. The fronds are hand harvested using long poles with knives
attached to cut the kombu free from the ocean bottom. As the kombu floats
to the surface it is gathered into boats and taken ashore. The fronds are
washed, folded and naturally sun dried on the white sand beaches before
cutting and packaging.
Lesser grades of commercial kombu are cultivated artificially or simply
gathered from the beach after washing ashore. Many are sprayed with
chemically produced and toxic monosodium glutamate (MSG) to make the kombu
more tender. Our Kombu grows wild and is gathered by hand from the sea
while the plant is still living.
Kombu Sea Vegetable is most frequently used to make the delicious Japanese
noodle broth, dashi, seasoned with shoyu soy sauce. It can be used,
however, to make a variety of soup stocks. Simply place a strip in a pot
of water and bring to a boil. Remove the kombu after 4 to 5 minutes and
discard or chop and use in other dishes. Vegetables, herbs, spices or fish
can be added to the stock after removing the kombu. Kombu can also be
soaked, chopped and simmered with carrots, onions, squash, daikon or other
sweet vegetables. A small piece of kombu added to dried beans, helps to
tenderize them as they cook.
More Sea Vegetables
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