Kombu £4

Oarweed Kelp (Laminaria digitata) kombu is a savoury tasting seaweed often associated with the concept of Umami (the firth taste). Harvested in sub-tidal waters by hand, this seaweed provides a fantastic natural source of Iodine. As with all sea vegetables, wash thoroughly prior to use then soak for 1 hour in cold water and cut into strips for super healthy kelp pasta.

Clair lara masterchef winner use some of my kelp at the BBC good food show, Clair cooked seaweed wrapped whole baked Gurnard fish with fennel salad. Clair used 550g of Atlantic kelp and wrapped the fish in it then baked it in the oven for 12mins at 200 degrees/c

it was judged a winner by masterchef hosts Gregg Wallace and John Torode.

Delicious when baked with honey as a starter or use as part of a traditional Japanese stock.

1 x 6 inch strip per half pint of stock Japanese stock.

use as a umami stock by soaking the seaweed in cold water for 15 mins then rinse.

add the kombu to half a pint of hot water for 5 mins then remove the seaweed.

Kombu dashi is a subtle kelp broth that is simple to make and sure to please. 

watch this vidio and  Learn how to make kombu dashi for authentic Japanese cooking.