Silver Grade Pacific Kombu Dried Seaweed from Emerald Cove

CustomerGK: I add one whole piece to the crockpot broth when making bean soups. No need to presoak. After about 6 hours in the crockpot, it dissolves without affecting consistency. Adds a bit of extra flavor. I had a need for more iodine and this is an excellent source.

United States on Aug 13, 2023

Lill: The quantity is too little for the price.

United States on Aug 07, 2023

T: I added a sheet of seaweed in my last batch of red beans (use in Mexican/Latino food). It did not taste seaweed-y at all, and actually added a lovely depth of flavor I haven't had before. I'll definitely be adding this in stews and beans where I need more umami, and it's a great source of iodine as well.

United States on Jul 29, 2023

Rose: Very thick but taste is off.

United States on Jul 08, 2023

S: I bought this to add a bit when making short-grain white rice (like sushi rice). You just break off a bit of this (a couple square inches) and toss it into the pot (or Zojirushi rice cooker, which is what I use) with the recommended amount of water and a pinch of (non-iodized) salt. It adds a very subtle bit of umami to the rice, and is good, especially if what you're serving with it *doesn't* have a heavy sauce or gravy (i.e.: a saucy curry would be the same w/or w/o the kombu in the rice). It does not change the color or texture of the rice at all.

By the way, you can just toss out the kombu after cooking the rice, though you can eat it if you want. I have, but mainly just out of curiosity and/or boredom.

I think that using dried kombu in your rice maker is approved of by most otters, and since they are essentially the terriers of the sea, that's probably worth considering. ;-)

United States on Jun 27, 2022