Kombu

Thick, wide strips of Kombu [3] are commonly used to flavour Japanese soups, noodle broths and stocks (Clearspring Kombu [4] and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi).

Kombu contains natural glutamic acid - an umami [5]-providing amino acid - that draws out the taste of other foods.

To prepare a basic stock, add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season and add to vegetable dishes.

A strip of kombu cooked with beans helps to soften them and improve digestibility.

Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan's northern island.

Wild Hidaka kombu is considered a premium grade, being prized both for its tenderness, enabling it to be used as a vegetable, and for its exceptional flavouring ability.

Kombu contains a wide range of minerals and is especially rich in iodine.

Clearspring Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan.

Available in a 50g box