Kombu is amazingly versatile, and adds a wonderful umami flavor and minerality to many dishes. It is one of the most popular varieties used in Japanese cuisine, and can also be used in a wide range of dishes.


Re-hydrate by soaking in warm water for 20 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies.  Then chop and use the re-hydrated kombu as you would a vegetable, in stir fries, rice dishes and noodle bowls. 


When pre-soaking dried grains and legumes, add a few pieces for more flavor, minerals and digestibility.


Steep a few pieces in freshly boiled water for Kombu tea, a simple but satisfying way to use it as well!