Kombu Seaweed (Raw, NZ Harvested, Gluten Free)
Kombu comes from Kelp seaweed. Pacific Harvest's Kombu is wild harvested from New Zealand's north island and then air dried to maximise nutritional value. It is made by air drying kelp seaweed and laying it flat to dry.
Kombu offers a unique umami flavour. Pacific Harvest offers Kombu in strip and leaf form. The strip is tougher and offers more intense flavour. The leaf is more maleable and gives a slightly milder flavour.
Kombu is seeped - drop it into water and let the minerals and flavour infuse the water, then use this broth in your cooking and or stock. Scroll down for recipe inspiration.
One serving of broth is approximately 125ml of made up broth. Each serving offers an excellent source of Iodine.
You may see a fine white powder on the Kombu - this is a naturally occuring amino acid called glutamine which provides excellent flavour and is known to support gut health.
Learn more about Kombu here.
- Kombu leaves are available in 25g or 80g boxes. They can be softened and used to wrap around fish or chicken to bake.
- Kombu strips are available in 40g or 180g boxes. The strip is tough and spiky and should be placed in a compost bin after soaking.
Kombu Leaf vs Kombu Strip
The Leaf is the blade of the kelp seaweed. The Strip is the stipe (stem).
Kombu Strip
Kombu Leaf
Kombu leaf dry vs wet
Kombu leaves expand, soften and change colour when rehydrated
Dry Kombu Leaf
Rehydrated Kombu Leaf
Description
What is Kombu and how to use it?
Scroll down to see the difference between a kombu leaf and strip, as well as how the kombu leaf changes when rehydrated.
Ingredients: Kelp (Ecklonia radiata) dried seaweed 100%.
Country of origin: New Zealand.
Storage: Store in a cool, dry place away from direct sunlight. Seal securely once opened – seaweeds are hygroscopic and will absorb moisture from the atmosphere around them.
How to Use & Recipes
Kombu offers a vegan or vegetarian source of umami* flavour and is a very popular ingredient in Japanese cooking.
Infuse stocks and soups, or add umami flavour to your sauces. Infuse drinks for unique flavour. Use any left over water for your house plants or a home facial.
Soak a Kombu strip or leaf in tepid water and gradually warm the water (don’t boil it), allowing the nutrients and flavour to seep into the water. Then use this flavourful, nutrient enriched infused water as the base of your stock or broth. Make up a broth or stock and freeze for future use.
Try these recipes with Kombu Seaweed
- Vegan Broth Recipe with Seaweed
- Wrapped Salmon Recipe with Kombu Leaf
- Vegan Kombu Stock Recipe – Western Style
- Traditional Kombu Dashi Recipe
- Kombu Marinade for Umami Flavour – Grains, Vegetables, Fish or Meat
- Nourishing Seaweed Stock Recipe
- Tuna Recipe with Kombu Seaweed
Allergens & Warnings
Allergens: MAY CONTAIN TRACES OF: Crustacea, Fish, Molluscs.
Warning: Contains naturally occurring iodine. Excessive consumption may exceed recommended daily dietary intakes which could have adverse effects.
Wild harvested. Check for detritus.
What is Kombu and how to use it?
Scroll down to see the difference between a kombu leaf and strip, as well as how the kombu leaf changes when rehydrated.
Ingredients: Kelp (Ecklonia radiata) dried seaweed 100%.
Country of origin: New Zealand.
Storage: Store in a cool, dry place away from direct sunlight. Seal securely once opened – seaweeds are hygroscopic and will absorb moisture from the atmosphere around them.
Kombu offers a vegan or vegetarian source of umami* flavour and is a very popular ingredient in Japanese cooking.
Infuse stocks and soups, or add umami flavour to your sauces. Infuse drinks for unique flavour. Use any left over water for your house plants or a home facial.
Soak a Kombu strip or leaf in tepid water and gradually warm the water (don’t boil it), allowing the nutrients and flavour to seep into the water. Then use this flavourful, nutrient enriched infused water as the base of your stock or broth. Make up a broth or stock and freeze for future use.
Try these recipes with Kombu Seaweed
- Vegan Broth Recipe with Seaweed
- Wrapped Salmon Recipe with Kombu Leaf
- Vegan Kombu Stock Recipe – Western Style
- Traditional Kombu Dashi Recipe
- Kombu Marinade for Umami Flavour – Grains, Vegetables, Fish or Meat
- Nourishing Seaweed Stock Recipe
- Tuna Recipe with Kombu Seaweed
Allergens: MAY CONTAIN TRACES OF: Crustacea, Fish, Molluscs.
Warning: Contains naturally occurring iodine. Excessive consumption may exceed recommended daily dietary intakes which could have adverse effects.
Wild harvested. Check for detritus.
This product is rated 4.9 of 5.0 stars.
It has received 24 reviews.
Company benefits
We only work with ethically minded harvesers who either farm seaweed sustainably, or employ regenerative harvesting practices
Reuse, or recyle through your local recycling schemes
We're on a mission to reduce overall packaging ~ read more here.
Seaweed is challenging to pack as it absorbs moisture. We've removed unnecessary
plastic zippers and our journey continues.