Kombu algae also known as Kelp. It grows not only in the Sea of Japan, but also along the Atlantic coast and in the Far East. It protects the body from the effects of heavy metals, has detoxifying effects on the large intestine, helps reduce cholesterol levels, and lowers blood pressure.

Ingredients: seaweed Kombu / Kelp (Dashima) 100%

Nutritional values/100g of product: Energy 669kJ / 159kcal, fat 0g, of which saturated fatty acids 0g, carbohydrates 40g, of which sugars 0g, protein 0g, salt 8g.

Warning: The product is naturally rich in iodine. Consumption is recommended at 8g per day.

Cooking instructions:

FRIED KELP

Material

• Dried kelp 60 g,
• Salad oil 2 cups,
• Sugar 1 tablespoon

Approach

• Cut the kelp into 2 inch pieces
• fry it for one minute at 185°C
• Drain on paper towels and sift sugar over the fried kelp.

SOUP BROTH

• Add 1 piece (2 x 3 inches) of kale to 3 cups of soup stock and cook for about 5 minutes for Japanese miso soup or udon.