Kombu is the Japanese term for dried edible kelp that's commonly used as an ingredient across East Asia. In Japanese cuisine, it's essential to make dashi, the soup stock that provides a savory, salty yet clean flavor foundation for miso soup and other dishes. Ocean's Balance harvests its product from pristine Maine waters, which produce nutrient-dense, clean-tasting kombu. These pre-cut flakes come in a stay-fresh metal tin, and because they have more surface area than Whole-Leaf Kombu, they simmer more quickly and yield a darker, robust and briny broth that's savory and vegetal, versus the murky flavor of lower-quality kombu. And don't balk if you see white powder the kombu—it's a naturally occurring layer of nutrient-dense salts and glutamic acid, the compound responsible for umami. [/description-break] Ingredients [/title] Organic kombu [/accordion] Specifications [/title] Net Weight: 1 ounce Place of Origin: Maine [/accordion] CARE AND USE [/title] N/A [/accordions-break] For an authentic versions of Japanese pantry staples, we trust Ohsawa. [/banner_heading] The company emphasizes the principles of whole, natural foods espoused by its founder George Ohsawa, who started the modern macrobiotic food movement in the 1960s. The company’s unpasteurized, organic products are made only with local ingredients and traditional methods for pure Japanese flavor. [/banner-text-break] To make a simple dashi, briefly steep about 2 tablespoons flakes in 2 cups of barely simmering water, until you have an aromatic and savory broth. Strain and discard the flakes or use them in another recipe. [/how-to-use-break]Once used to make dashi, the flakes can be simmered in aromatic flavors until tender, to make a lovely garnish or addition to other recipes.