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Kombu Seaweed Profile Also known as- Laminaria japonica, konbu Introduction Kombu is a well-known dark, green, long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, and as a flavorful stock for soups and stews. Can also be sprinkled and crushed in practically any dish which requires a salty taste. Constituents More than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi. Parts Used Entire plant, dried. Typical preparations You can find kombu in 5 to 6-inch (12 to 15 cm) dried pieces from online purveyors of natural herbs and alsoin health food stores and Japanese groceries. In the specialty shop you will find nalto kombu (shredded kombu for quick cooking), tororo kombu (shaved kombu in vinegar requiring little or no cooking), shio-kombu (boiled kombu flavored with soy sauce), kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombu that can be sprinkled on food or used in drinks). Summary Not only rich in flavor by virtue of natural MSG, kombu also provides healing and soothing mucilages that coat the lower digestion tract relieving peri-anal inflammation, colitis, and constipation. Precautions Use with caution if you are sensitive to MSG. If you have hyperthyroidism, limit use to once a week.   For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.   View Cart/Check Out Privacy Policy   |   Return Policy   |  Ordering Information   |  International Orders   |  Quality Control Products Index     |    A Modern Herbal     |    Botanical.com Copyright © 2000-2008 Botanical.com customerservice@mountainroseherbs.com