Many people experience a lack of flavour and natural nutrients in their meals on a daily basis, which can lead to a monotonous diet. Enriching your daily routine with pure ingredients can be a challenge if you do not know which sources are reliable and nutrient-rich. TS Import Kombu bulk pack offers the desired support. This carefully selected seaweed is a natural way to add extra depth to your dishes and contributes to a conscious, vital lifestyle for the whole family.

Key benefits

• Rich in natural umami: adds extra flavour to rice, beans, and legumes during cooking without artificial additives.
• Natural source of iodine: naturally contains a high level of iodine, which supports your daily diet in a responsible way.
• Traditional quality from Hokkaido: sourced from the cold climate of the northern Japanese island, the ideal place for growing high-quality kombu.
• Seasoning rather than a food item: it is cooked with the dish and then removed, allowing the flavour and nutrients to be optimally released without the need to consume the seaweed directly.

How it works

Kombu functions in the kitchen in a similar way to the traditional bay leaf. By cooking the kombu strip with your ingredients, the natural aromas and nutrients are slowly released into the cooking liquid. This process enriches your meals with a deep umami flavour and provides the dish with essential minerals such as iodine. Because kombu naturally contains a very high concentration of iodine (232.7 mg per 100 g), the product is designed to be used only for cooking and not to be eaten directly. This helps to keep intake within responsible limits, especially for specific target groups.

Composition

Ingredients

Kombu

Use & Dosage

Cook a (half) strip with rice, vegetables, or legumes for extra umami. Remove the strip after cooking; do not eat it. Want to make dashi? Soak 1 strip of kombu, 2 shiitake mushrooms, and 1 litre of water in the fridge for 4 to 20 hours.

Safety & Disclaimer

Kombu naturally contains a lot of iodine (232.7 mg per 100 g). Although this is a good substance in itself, there is an upper limit to the daily amount for some target groups (pregnant women, people with thyroid conditions, and children). This is why you do not eat kombu, but cook it with your food. After opening, store airtight in a dry, dark place at room temperature (max 20 °C).