Kombu is an edible kelp used extensively in Japanese cooking to add flavor by contributing amino acids which are responsible for the savory “umami” taste. It can also added to the cooking water of beans and other legumes to improve digestibility.
Kombu is a source of iodine, calcium, and iron. Individuals with thyroid conditions should consult with physicians when including high-iodine foods in their diets. Dried kombu may be preserved with salt, contributing a high sodium content. See: Sodium.
Dashi, soup stock, seasoned nori, miso soup, Japanese cooking, stews, salads, prepared dishes
Sodium, iron, iodine, calcium