Emerald Cove Pacific Kombu Dried Seaweed, Silver Grade, 1.76 Ounce Bag


About this item

Package Information Bag
Number of Items 1
Flavor Pacific Kombu
Item Weight 1.76 Ounces

  • Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic acid, as can often be seen by the fine white powder on the kelp strips.
  • Common in many Japanese dishes such as miso soup and seaweed salad. Kombu is also the sea vegetable traditionally used in Japan to make dashi broth.
  • Add Kombu to dried beans when cooking to enhance both the flavors and texture as well as decrease the cooking time. Add a small piece of kombu to your rice cooking water for added flavor.
  • Emerald Cove Kombu comes in dry brown strips, perfect for creating flakes, seaweed salad mix, snacks, granules or powder. Roast in a dry skillet over medium heat until crisp, and crumble for umami sprinkles.
  • Ingredients – Kombu seaweed (Laminaria japonica)
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SKU: GES - 9005 Category:


Product Description

Emerald Cove Pacific Kombu non-gmo

The Versatility and Benefits of Kombu

Kombu seaweed

Natural Umami Flavor

Kombu is rich in natural glutamate, the source of umami flavor.

miso soup with kombu dashi broth

Miso Soup

Traditional miso soup is made with dashi broth, a simple, clear soup stock flavored by kombu.

Cooked beans tenderized with dashi stock

Natural Tenderizer

Kombu adds flavor to dried beans while tenderizing the beans and softening the skins.

Kombu as part of a healthy diet, woman doing yoga to illustrate health

Low Calorie Superfood

Kombu is a form of sea kelp. Kelp is known for being rich in vitamins and minerals that aid in vitality.

Why Choose Emerald Cove Kombu?

For more than 30 years Emerald Cove has been committed to bringing you the best in Pacific sea vegetables.

Traditional Miso Soup Broth

Delicious Dashi (suitable for a plant-based diet)

Super simple and full of savory flavor!

To Prepare

Add 8 cups of water and 3 strips of kombu to a pot. Let kombu soak for 30 minutes. After soaking, put the pot on the stove and bring to a boil. Once boiling, remove from heat and remove kombu strips. Use dashi broth in place of plain water for a delicious, traditional miso soup base.

Kombu dashi broth


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