The most tender, central fronds of kombu sea vegetable, also known as kelp, wild harvested from the Arctic current waters of Hokkaido, Japan. 

Used to make soup stock, noodle broth (dashi) and helps tenderize beans during cooking.

Features:

• Very mild flavour
• Rich in trace minerals
• Kosher
• Wild, Hand Harvested

Ingredients: Kombu (Laminaria japonica), wild.