Great Eastern Sun, Pacific Kombu, Dried Seaweed, 1.76 oz (50 g)
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- Premium Quality Dried Seaweed: Laminaria Japonica
- Silver Grade
- An Edible Ocean Plant
- Just Say No to GMOs!
- Naturally Fat Free
Emerald Cove Silver Grade Pacific Kombu is harvested from the cold waters off the north shore of the Shandong Peninsula of China, near Korea. It is cultivated on rope nets spread between posts planted in shallow areas of the sea bed, where it naturally attaches itself directly from the sea water. After harvest, Kombu is laid out to dry slowly and naturally in the sun, and is then packaged. This nutritious brown algae is used in a wider variety of Japanese dishes than any other seaweed and is prized for its flavor-enhancing qualities as well as its ability to make beans more tender and easier to digest. It has a sweet, delicious flavor and is most often used to produce a flavorful liquid called "Dashi", a multipurpose stock for soups, stews, and sauces. This simple dish is the first step in the preparation of many traditional Japanese and other Asian recipes.
To prepare, rinse Kombu briefly in running water and wipe lightly with a damp sponge or cloth. Do not remove the white minerals on the surface, as these are the glutamic salts which help make Kombu a valued flavoring agent in most recipes. Kombu need not be soaked.
|Serving Size: One 1" x 4" piece (4 g)|
|Servings Per Container: about 12|
|Amount Per Serving||%Daily Value*|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrate||2 g||1%|
|Dietary Fiber||0 g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
excellent to put spreads over
This algae has a bit too much of heavy metals (according to lab results made last year).
Posted by 4948599417418784368 on Nov 06, 2014
Para la sopa de miso
Posted by 5467662975840871457 on Jul 02, 2014
Posted by Reviewer1503049 on Nov 19, 2013
I like it a lot. Add to my soups.