Dried algae of the species Laminaria japonica

Description:

Produced in Japan

Country of origin: United Kingdom

Nutritional values per 100g:

Energy 607kJ / 144kcal, protein 7g, carbohydrates 21.5g, lipids 3.3g, fiber 34.4g, Na 3.7g, Ca 942mg, Mg 742mg, Fe 6.7mg, Iodine 341.4mg.

How to use:

This seaweed is used to prepare "dashi" - Japanese soup from which the juice is used to prepare soups, stews or sauces.

Preparation:
• Soak a strip of 8-12 cm of kombu in a liter of water for 20-30 min.
• Bring the water to a boil slightly and then let it simmer for approx. 5 min.
• Remove the seaweed and set aside for later cooking with legumes or other vegetables.
• The juice obtained is used for "dashi".

Careful:

Algae are a natural source rich in iodine, but it is not recommended to consume more than 5g (dry mass) / week for adults and 1.5g / week for children under 4 years.