Kelp, also known as Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable.
Taste: Deep umami taste, salty, sweet and smokey.
Eat cooked or rehydrated
Note: Kelp needs to be soaked for 30 mins in water to reduce high iodine levels when eaten raw. Cooking also significantly reduces iodine levels.