Kombu is a type of edible kelp, a large seaweed brown algae common in nori. It is a common ingredient in many Japanese dishes, such as dashi (a type of broth), miso soup, and bento boxes.
Kombu is harvested from the ocean, and is usually dried and stripped into thin sheets before being used in cooking. It has a strong, distinct flavor that is often described as savory or umami.
Kombu is also a good source of iodine, which is an essential nutrient for thyroid function. It is also low in calories and contains a variety of vitamins and minerals, making it a healthy addition to any diet.
To use kombu in cooking, you can simply add a piece of it to a pot of water and simmer it to make a broth. You can also add it directly to soups and stews, or even cut it into thin strips and use it as a garnish.
Kombu is a versatile and delicious ingredient that is worth trying if you are looking to expand your culinary horizons!
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