- Kombu is a Japanese variety of kelp with pronounced culinary appeal
- Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan's northern island
- Kombu contains a wide range of minerals and is especially rich in iodine
- Kombu contains natural glutamic acid that draws out the taste of other foods
- Clearspring Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan.
- Wild Hidaka kombu is considered a premium grade, being prized both for its tenderness, enabling it to be used as a vegetable, and for its exceptional flavouring ability
To prepare a basic stock, add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season and add to vegetable dishes.
A strip of kombu cooked with beans helps to soften them and improve digestibility.
Clearspring Brand Promise:
Organic/premium quality Japanese and European foods skillfully prepared by artisan and professional producers.
Prepared according to authentic, traditional recipes and our own original recipes developed for present day market needs.
100% vegetarian/vegan foods and ingredients.
Wholesome, easy-to-prepare, great tasting daily foods for optimum nutrition.
No artificial additives, MSG, colourings, preservatives or refined sugars.
Ethically sourced foods which support producer communities.
Made using environmentally sustainable and non-GM ingredients.
Good foods to be enjoyed globally.
The Clearspring goal is to get organic food back on the dining table, so that you can enjoy the same quality of foods as your grandparents did. By developing the demand for organic foods and encouraging the cultivation of organic crops by farmers today, we can ensure that your grandchildren, too, can enjoy the great taste of good food.?
You will find that each of our food products has a distinct flavour and quality that comes from using the finest quality ingredients and respecting local food traditions.
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