Dr Gram Natural Kombu Seaweed 40g

A large type of seaweed used as a soup stock or in nabe (hot pot) dishes, a rich source of both iodine and iron but has fewer vitamins than nori, the seaweed eaten with sushi. Protects human leukaemia cell lines and mouse blood against gamma radiation.

Known Benefits

The Kombu seaweed is a rich source of both iodine and iron but has fewer vitamins than Nori, a type of seaweed eaten with sushi. Kombu protects you from human leukaemia cell lines and mouse blood against gamma radiation.

Recommended Usage

Here are some ways that you can use organic Kombu seaweed:

Use it to make dashi, a Japanese soup stock

Pickle it with vinegar (su kombu), or with sweet-and-sour flavouring

Cut into small strips and consume as a snack with green tea

Can be eaten fresh with sashimi

Cook with beans to add nutrients and improve digestibility

As a seasoning for rice to be made into sushi

Country of origin: Japan

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