Wild Irish Seaweed Organic Kombu Leaves 40 Grams
One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients.
EXPIRY DATE 19 January 2025
Wild Irish Seaweed Organic Kombu Leaves 40 Grams
One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients.
Other Names: Oarweed, tangle kelp, sea ribbon, leathrach coirrleach.
Type: Brown Algae.
Taste: A savoury, sea flavour with hints of smoke.
Texture: Thick fleshy consistency with a light bite to it.
Wild Irish Seaweeds have been harvesting wild organic seaweed from the west of Ireland for over 100 years. All our seaweed comes from the pristine nutrient rich waters of the Atlantic Ocean. We use sustainable harvesting methods to ensure our seaweed will regenerate for the generations to come.
We only harvest our seaweed when its in season to ensure the nutrient profile is at its at its richest. We test all our harvest areas for water quality and we dry our seaweed using our state of the art drying systems to ensure the nutrient profile remains intact.
All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, seaweeds contains many trace elements. They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, folic acid and trace amounts of vitamin B12.
| Wild Irish Seaweed Organic Kombu Leaves 40 Grams | ||
|---|---|---|
| Content | 40 Gram | |
| Land of origin | Ireland | |
| Ingredients | Organic Irish Seaweed Kombu Kelp/Laminaria Digitata | |
| Allergen information | This product is a 100% natural and may contain some grit or crustaceans. If found in the pack, simply remove and wash the seaweed before consumption.This product contains no added salt. Salt content is due to naturally occuring sodium. | |
| Application | To rehydrate: Soak in cold water for up to 10 mins. Use the soaking water to flavour dishes. Salted: Wash salt off thoroughly before use. Fresh: Rinse gently before use. COOKING INSTRUCTIONS: Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins. Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce. Boil/steam: Serve as a side vegetable, add to stews, soups. Goes well with vinegar, dried mushrooms and rice. Or crunch the leaves and sprinkle them over baked potatoes, pizza, pasta and salads. | |
| Additional Info | ||
| Warnings | ||
| Storage instructions | Store in a cool, dry place. | |
| Portion / Portion per package | - | |
| Nutritional value | Amount per portion | Amount per 100 grams |
| Energy | ~ | 734kJ (178 kcal) |
| Fat | ~ | 1 gr |
| of which saturated fat | ~ | 0.24 gr |
| Carbohydrates | ~ | 54.7 gr |
| of which sugars | ~ | 0.1 gr |
| Protein | ~ | 7.42 gr |
| Fibers | ~ | ~ |
| Salt | ~ | 4.6 gr |
