This is a large brown seaweed with a dense texture which has a slightly sweet iodized flavour. It's harvested by hand in the Bay of Gaspé.
Rehydrate around 30 minutes in lukewarm water, roll it out, slice in thinly.It's used in omelets, salads, sandwiches, soups...
Kombu is traditionally used in japanese cuisine to make Dashi.
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