Edible Kombu SeaWeed or Digitata Kelp( 200g)


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Minimum order x 2.

Typically contains high amounts of fiber and may belong to one of several groups of multicellular algae:


It is deep growing, it prefers turbulent water, and it preserves its own nature in a world of pests.

This plant dries strong and dark, and it has a natural sweet smell. Laminaria digitata, also known as Atlantic kombu,

It’s good for winter cooking, and it’s good daily food for a sea harvester working in cold water.

occupies the most turbulent niche in the ecosystem of ledge and sea, thriving in constant swells and surf.

Digitata has a monumental ability to cling to the rocks as the full force of the ocean flows through their fingers.

To prepare, cut 2 kombu strips into bite size pieces in a pot with 4 cups water. Bring the pot to boil and simmer for 10 minutes.

It is the deepest growing edible seaweed, and is only accessible a few days out of every month on the lowest new and full moon tides.

The slight sweet background is manitol, a natural sugar. Kombu is appreciated for its high levels of iodine, calcium, potassium, iron, carotene and the B vitamins, to name a few.

Kombu has been used as a flavor enhancer for centuries due to its glutamic acid which imparts a mellow, silky taste to all sorts of dishes.

The plants dry to a near black and are loaded with minerals, vitamins and trace elements.

Traditionally, good miso soup begins with DASHI KOMBU, a nutritious all purpose kombu soup stock.


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