If you don’t use seaweed in your cooking, start with kombu: it’s what I did a few years ago. Kombu is one of the most versatile seaweeds : it can be baked, fried, roasted or sauteed. It can be added to virtually any dish to add flavor, so you don’t have to learn how to cook new dishes in order to add nutrition to your family’s table. Kombu can be added while cooking grains  for nutrients and slightly salty flavor. High in iron, magnesium, iodine , folate, calcium and antioxidants kombu  is definitely a wonderful and a low-calorie addition to your family’s meal.



Types of kombu:

Natto Kombu: Kombu that’s been sliced into very fine strands, natto kombu is used in soups and vegetable dishes.

Ne kombu: The kombu holdfast (or root) is a strengthening food particularly beneficial in treating cancer and dysfunction of the intestines, kidneys, and reproductive organs. Ne Kombu is recommended for breaking down fatty acids in the body and reducing cholesterol and high blood pressure it requires long soaking and cooking.
Sweet Kombu: A premier kombu, harvested only from the Pacific during a one-week period, sweet kombu has sporadic availability. It has a deliciously sweet mineral taste.
Tororo Kombu: Fine, almost powdery kombu filaments seasoned with rice vinegar, tororo kombu may be used as a condiment or added to soups just before serving. It is tasty and mucilaginous.

Kombu Recipe:

Kombu Broth

This basic broth can be used as a base for any soup, It can also be drunk as a nutrient-rich tea or used instead of a  stock in any recipe that asks for one. The broth can be frozen and later reheated.


  • 6 cups of water
  • 1 strip Kombu
Gently wipe both sides of the kombu with a clean, damp towel. Combine water and Kombu, and let soak for twenty minutes. Bring to just below a boil and let sit for 5-10 minutes. Take the kombu out and throw it away.