| The original source of umami, the "fifth flavour" first identified in 1908, whole-leaf kombu / kelp adds a superb deep rich flavour to broths, soups and stocks. Kombu can improve digestion and helps to soften pulses and grains during both soaking and cooking. |
Kombu kelp strips provide a naturally smooth flavour enhancer and are used to infuse broths, stocks and soups. They're especially highly prized in Japanese cuisine and are the key ingredient of dashi stock, which translates 'savoury deliciousness' and provides a pure umami hit.
Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. Mara Seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
Kombu and kelp are both names for the brown seaweed Laminaria digitata.
How to use
Use Kombu Kelp Strips during cooking, and take out before serving. Think of them as the stock cubes of the sea. Whether you’re making traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer.
A strip of Kombu will soften grains and pulses, and give stews and sauces body. Try it when soaking dried beans for an unbeatable depth of flavour.
Ingredients
100% Pure Kelp (Laminaria digitata)
Allergy information
May contain fish, crustaceans, molluscs.
| Typical values | Per 100g |
| Energy | 1,178kJ (275kcal) |
| Fat |
0.4g |
| of which saturates | 0.1g |
| Carbohydrate | 44.9g |
| of which sugars | 0.2g |
| Fibre | 22.1g |
| Protein | 11.8g |
| Salt | 7.0g |
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Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron,zinc