Mimasa Kombu

KOMBU IS THE GENERIC JAPANESE NAME FOR VARIOUS TYPES OF SEAWEED FROM THE WATERS OF NORTHERN JAPAN

Kombu grows in cold, deep waters and forms belts up to twenty meters long.

Boil and eat with Miso soup, cereals, legumes, as an accompaniment for fish, pickled, etc.

It is also delicious when fried and dressed with a few drops of Tamari.