Kombu is a tasty, iodine-rich seaweed that you can cook with rice or beans to give more flavor (umami) to your dish. Kombu comes from the cold northern island of Hokkaido in Japan. If you add kombu to your dish during cooking, the rice and beans gain additional flavor. The Japanese use kombu in the same way that most Europeans use bay leaves. Kombu comes from the northern island of Hokkaido, which has a cold climate that is very conducive to kombu cultivation. Kombu naturally contains a lot of iodine (232.7 mg per 100 g). Although kombu itself is a good substance, for some groups there is an upper daily intake limit. This is why kombu is not eaten, but rather used in cooking. Good to know: Nature vegan Authentic Japanese seaweed They come in handy strips They give an additional flavor (umami) to your dish They can be cooked with rice, beans or vegetables. They contain the highest amount of iodine of all seaweed (232.7 mg per 100 g) They are harvested on the cold Japanese island of Hokkaido. Made in Japan Cook 1 or 1/2 strip with rice, vegetables or legumes for extra umami. Remove the strip after cooking and discard. If you want to make dashisoak, rest 1 strip of kombu and 2 pieces of shiitake in 1 liter of water in the refrigerator for between 4 and 20 hours. May contain traces of: Crustaceans, fish and molluscs. Store after opening tightly in a dry, dark place at room temperature (maximum 20 ° C). NL-BIO-01