About Kombu Seaweed
Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks. Kombu contains natural glutamic acid, an umami-providing amino acid that draws out the taste of other foods.
To prepare a basic stock, add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season and add to vegetable dishes. A strip of kombu cooked with beans helps to soften them and improve digestibility.