Our Kelp is a thinner, more tender variety of Japanese Kombu and can be used exactly the same way in soup stocks, pan-fried for chips or stir-fried. It's great roasted, fried, pickled, boiled, sauted and marinated. Kelp is a must for all soup stocks, enriching flavor and nutrition. You should never cook beans without it, as it tenderizes, shortens cooking times and increases digestibility. Kelp is rich in nutrients and is a rich source for minerals and trace elements, including calcium, potassium and magnesium and it offers substantial amounts of some of the B vitamins. Kelp contains Mannitol, a natural sugar molecule that gives it a slight sweetness and glutamic acid, the amino acid that tenderizes beans and makes them more digestible.
