Kombu (Kelp) is probably most well known for the unique effect it has on the taste buds, that which the Japanese call Umami.
Add a strip of Kombu to dried beans or pulses during the soaking process to speed up the cooking. It helps make beans much more digestible by breaking down the enzymes that cause the gassy feeling when eating beans. It also adds a subtle smoky flavour to the beans when cooked with it. Adds great taste to cooking rice too.
Taste & Texture
Sweet and salty, beef jerky and licourice-like when eaten dry. Soft and mild when cooked.