Thick, widely sliced kombu is commonly used to flavor Japanese soups and broths for noodle and stock (dashi). The combo contains natural glutamic acid - an umami providing amino acid - that directs the taste of other foods. Prepare basic stock, add one piece of kombu to a liter of water and bring to a simmer. If the combo is soaked in water for an hour the first time it will become tender enough after mounting to slice, season, and add to vegetable dishes. A bar of kombu cooked with beans helps soften them and improve digestibility. A Japanese variety combo of kelp with a pronounced culinary appeal. While much of the Japanese kombu is grown nowadays, the clearspring wild kombu is harvested in the cold waters off Hidaka in Hokkaido, the northern island of Japan. Wild Hidaka Combo is considered a premium grade, being prized for its tenderness, enabling it to be used as a vegetable, and its flavoring ability is exceptional. Combo contains a wide range of minerals and is especially rich in iodine.
