Kombu Seaweed 45 grams, kombu or konbu, is a type of edible seaweed widely used in Japanese, Korean and Chinese cuisine.
Its greatest use is in the creation of both primary and secondary dahi broth, as well as in sashimi once re-hydrated or pickled and served as an appetizer with green tea.
It is advisable to use a small amount since it increases in size considerably when boiled.
