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.