Eden Foods Kombu

The most tender, central fronds of kombu sea vegetable, also known as kelp, wild harvested from the Arctic current waters of Hokkaido, Japan. Very mild flavor. Rich in trace minerals and a natural flavor enhancer. Used to make soup stock, noodle broth (dashi) and helps tenderize beans during cooking. Low sodium, and fat free.

Kombu is a sea vegetables of the 'Laminaria' family of which there are more than ten species. EDEN Kombu Laminaria japonica is a dark greenish brown sea vegetable with thick, wide leafy fronds that grow in the waters off the southeastern coast of Hokkaido, Japan's northern most island. This type of kombu, known as 'Ma-konbu', is highly prized. not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts that make It makes an excellent flavoring agent. Kombu contains the amino acid glutamine, a naturally sweet, superior flavor enhancer.

EDEN Kombu Sea Vegetable grows wild in the clean, cold northern waters where the choicest grades of kombu grow bathed in steady Arctic currents. Eden selects only the tender central part of the plant that has the best flavor and texture. The fronds are hand harvested using long poles with knives attached to cut the kombu free from the ocean bottom. As the kombu floats to the surface it is gathered into boats and taken ashore. The fronds are washed, folded and naturally sun dried on the white sand beaches before cutting and packaging.

Lesser grades of commercial kombu are cultivated artificially or simply gathered from the beach after washing ashore. Many are sprayed with chemically produced and toxic monosodium glutamate (MSG) to make the kombu more tender. EDEN Kombu grows wild and is gathered by hand from the sea while the plant is still living.

EDEN Kombu Sea Vegetable is most frequently used to make the delicious Japanese noodle broth, dashi, seasoned with shoyu soy sauce. It can be used, however, to make a variety of soup stocks. Simply place a strip in a pot of water and bring to a boil. Remove the kombu after 4 to 5 minutes and discard or chop and use in other dishes. Vegetables, herbs, spices or fish can be added to the stock after removing the kombu. Kombu can also be soaked, chopped and simmered with carrots, onions, squash, daikon or other sweet vegetables.

A small piece of kombu added to dried beans, helps to tenderize them as they cook.

Kosher. Gluten Free.

Ingredients: Kombu (Laminaria japonica), wild
 

A Dedicated Natural Food Company, Eden Foods is family owned and operated since 1968, remaining independent and not publicly traded. We use only the finest whole food that can be procured, from growers and processors we personally know and trust. We do everything it takes to acquire the absolute best, no shortcuts. We have full transparency with complete disclosure of ingredients. We make food that tastes great and is good for you. Our U.S. facilities rated Superior and Excellent by AIB.

Eden believes in local first whenever it makes sense, and most ingredients are grown from a few miles to a few hundred miles of Eden's Michigan headquarters. These include organic soybeans, dry beans, cabbage, spelt, apples, tart cherries, strawberries, pastry wheat, and tomatoes. Other North American family farm organically grown Eden foods include grains from the Midwest and Western high plains, almonds and brown rice from California, flax seeds from Saskatchewan, sesame from Texas, dulse from New Brunswick; and much more.

Note: consumers may wonder why Eden Foods products do not carry the green "USDA Organic" seal. Eden Foods explains: "Though all EDEN organic food is grown, handled, processed, and certified in a way that meets and exceeds the requirements for using the 'USDA Organic' seal, Eden chooses not to use this seal on its food labels. In short this seal does not approach Eden's standards for organic, in practice or in spirit."

 

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