Rich in flavor enhancing umami, Kombu (Laminaria digitata) can be cut up dry with scissors into small squares and added to soups, stews, rice, beans, and mixed vegetable dishes. It forms the base of dashi, the Japanese stock used to make miso broth.
Kombu contains the highest levels of iodine and trace minerals of any seaweed harvested by Atlantic Holdfast. And it has beneficial sodium alginate, which has been found to bind with heavy metals and help remove them from the body.
Atlantic Holdfast is a small company working to sustainably hand-harvest the highest quality sea vegetables from the Gulf of Maine. Our harvesting operation is based on a remote island in outer Penboscot Bay, 7 miles off Stonington, ME, where the strong currents, active surf, and full exposure to the force of the open ocean have allowed these seaweeds to thrive for millennia.