Yamadashi, Kombu Seaweed (227 grams)

Kombu seaweed, also known as kombu or kelp, is a type of edible seaweed native to Asia, particularly Japan and Korea. It is a seaweed known for its richness in nutrients and its essential role in Japanese and Korean cuisine.

Characteristics: Kombu seaweed has an elongated and flat shape, with a color that varies from dark green to brown. It can reach different lengths, from a few centimeters to several meters. Kombu seaweed grows in deep and cold sea waters, attaching itself to underwater rocks with its root system called "holdfast".

Culinary Uses: Kombu is a key ingredient in making dashi, a stock base used in Japanese cuisine for soups, sauces, and other preparations. It is also used to marinate fish or to steam Japanese rice, giving it a slightly salty, umami flavor.