Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan’s northern island.
Wild Hidaka kombu is considered a premium grade, being prized both for its tenderness, enabling it to be used as a vegetable, and for its exceptional flavouring ability.
Kombu contains a wide range of minerals and is especially rich in iodine.
Kombu contains natural glutamic acid – an umami-providingi amino acid – that draws out the taste of other foods.