Kombu is simply kelp dried whole and cut in pieces.
Kombu Leaves are attached to the central section of the plant; they are more pliable and lend themselves to wrapping food for cooking. They can also be used for stock although their flavour is much milder. They are generally used to wrap fish, cook beans to make them more digestible or to add natural Umami to deepen the flavour of a dish. They are a great food for people wanting to maintain healthy iodine levels naturally.
Kelp is a leathery deep-water sea vegetable from the Brown Seaweed Group, with a naturally salty taste, with a lot less sodium than salt and a better balance of minerals. Known as 'Kombu' by the Japanese, the word 'kelp' encompasses a whole family of seaweeds including many different varieties, with unique taste, colour and texture. Pacific Harvest uses Ecklonia radiata (also called North Island Kelp), because of its mild flavour. Our kelp comes from untouched areas around the country, mainly around Gisborne & Wairarapa. It is harvested sustainably by hand from the wild, after a storm has detached the plant from the kelp forest. It is cleaned by hand in sea water so to not leach the minerals, and then naturally dried.
Provenance our NZ Kombu is tested for contaminants.