Kombu seaweed

Its scientific name (Saccharina) comes from the sweet taste of the glutamic acid it contains and the fructose and mannitol sugars. It originates from Japan. It grows wild in deep cold waters. It is grown in Spain, France, China, Japan, Russia and Korea.

It is a seaweed from the same family as the kelp. It has a yellow brownish colour and they are the longest seaweeds, reaching up to 450 meters in big depths. They are a bit fleshy and very tasty.

Kombu seaweed is used in the same way as wakame, in soups, stews, broths, in legumes and vegetal proteins such as tofu, tempeh and seitan or   fried and toasted as a side dish. It is one of the algae used in miso soup.