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  • Welpac Dashi Kombu Dried Seaweed 4 oz
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Welpac Dashi Kombu Dried Seaweed 4 oz

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Price: $6.11 ($5.41 / 100 g) & FREE Shipping on orders over $35. Details
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  • Kombu is rich in vitamins and minerals such as iodine. It also contains large quantities of potassium, which helps to reduce blood pressure
  • Kombu is the basic dashi ingredient
  • Product of Korea
  • Net Wt. 4 oz.
  • Cut off as large a piece as you need and wipe over with a dry cloth before using
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Frequently Bought Together

Welpac Dashi Kombu Dried Seaweed 4 oz + Japanese Bonito Flakes 3.52 Ounces + Shiro Miso Paste NON GMO No MSG Added Miko Brand 35.2oz
Price for all three: $27.27

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Important Information

Ingredients
Seaweed

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Details

  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • ASIN: B00012OHZ6
  • UPC: 011152134079
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #4,422 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.6 out of 5 stars
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See all 44 customer reviews
This product is amazing!
Summergal
We usually go to Atlanta to buy these oriental foods but ordering by mail saves time and trouble of driving.
Kenzo Seo
Great for vegans and better than chicken soup!
Fortune

Most Helpful Customer Reviews

86 of 88 people found the following review helpful By Fortune on June 10, 2007
Kombu is a wonderful energizer, especially during the summer and in the cold and flu season.

Drop one strip into boiling water for 2 to 3 minutes, remove and cut into smaller pieces. Add to 6 cups of water, then add 12 teaspoons of shiro Miso (mild white miso), heat and stir until miso dissolves. Avoid boiling the ingredients. Add cubed tofu (soft is best), spinach or swiss chard cut into thin strips, shiitake mushrooms cut in thin strips and scallions thinly cut including the green part (reserve half for soup garnish). Heat, but do not boil, for about 10 minutes. Servie with a splash of soy sauce for a little extra flavor.

The Kombu has a very mild flavor and best if not overcooked or over softened. Great for vegans and better than chicken soup!

Enjoy !
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21 of 22 people found the following review helpful By M. Alex Loayza on January 14, 2013
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I've recently been making a lot of Japanese-dishes, and many recipes call for Dashi stock. Dashi stock is basically made with kombu seaweed and bonito flakes. There is a big Asian market in town where I knew I could find the bonito flakes easily, but I wasn't too sure about the kombu.

I'm glad I bought this on Amazon, because when I went to the Asian supermarket, they did not have kombu. The price may seem a little high to some, but I'd say it's worth it. The picture Amazon gives the product makes the bag look small, but it's actually a pretty decent size. The pack I got had about 4½ big pieces of seaweed. You may think that's not a lot to last you very long, but a little bit of this seaweed goes a long way when cooking. The seaweed is nice and thick, so it's sure to add a good amount of flavor to whatever you are cooking it with. Also, the seaweed expands in size when put a piece of it into liquid.

the main purpose of kombu seaweed is to flavor things, like stock, sauces and steamed rice. I'm sure you could eat it, if the pieces were smaller, but there are other types of seaweed out there that are better suited to eating in soups and such.
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19 of 22 people found the following review helpful By Ronald M. Chavin on October 9, 2013
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According to a scientific study of Japanese seaweed eaters, "When kombu is boiled in water for 15 minutes, it can lose up to 99% of its iodine content, while iodine in sargassum, a similar brown seaweed, loses around 40% [28,29]. Processed kelp is often boiled in dye for half an hour ("ao-kombu" or "kizami-kombu") before hanging to dry [21], a process which can reduce seaweed iodine content before it is consumed. When kelp is used to flavor soup stocks, the seaweed is often removed after boiling, resulting in soup stock high in iodine."

Many people avoid eating kombu because it contains way too much iodine. According to the Linus Pauling Institute, people with an extremely high iodine intake will substantially increase their risk of developing thyroid papillary cancer but substantially decrease their risk of developing thyroid follicular cancer. Thyroid papillary cancer is less aggressive and has a better prognosis than thyroid follicular cancer.

However, iodine, selenium, and zinc are the 3 antioxidant minerals in human nutrition. In my opinion, a high intake of these 3 beneficial antioxidant minerals might very likely slightly lower our risk of developing all cancers. Thyroid cancer is extremely rare. Even in Japan, where people eat a huge quantity of iodine from seaweed, only 1 man in 100,000 develops thyroid cancer and only 3 women in 100,000 develop thyroid cancer. Hiroshima and Nagasaki had the highest rates of thyroid cancer in Japan, not the northeast coast of Japan where seaweed consumption is extremely high.

Technically, "brown" seaweeds such as kombu (kelp), arame (kelp), limu moui (kelp), wakame, mozuku, and hijiki are not plants. Biologists have placed "brown" seaweeds under Kingdom Chromalveolata instead of Kingdom Plantae.
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7 of 7 people found the following review helpful By Sarah Boelter on September 9, 2013
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I don't know what other people use this for, but I put it in beans I am soaking and it really helps to expel the gasses. My daughter told me about it. I'm using it regularly now since my husband went on a vegan diet.
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9 of 10 people found the following review helpful By Summergal on May 16, 2012
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This product is amazing! It came quickly and taistes delicious. I have ground it up and put it in my smoothies and oatmeal and lots of other dishes. Very delicious and healthy.
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11 of 13 people found the following review helpful By Michael Haley on May 15, 2011
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We got this to make homemade Sushi rice. It does it's job flavoring the rice and you get quite a bit to a package. Thankfully Amazon had this because our Asian supermarket didn't!
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5 of 5 people found the following review helpful By Sonja N. Casey on November 19, 2013
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Who would have thought that I would love this stuff! It adds flavor to rice and beans (and helps with the gassiness of beans) and any soup I make. I even toss in some with my quinoa and potatoes...anything! Go for it!
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3 of 3 people found the following review helpful By Amazon Customer on March 8, 2014
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I purchased this for use in making dashi at home, and loved the flavor I ended up with in my finished miso soup. The brand I had been using before came in long more natural-looking strips rather than sheets, whereas this is easy to cut into the size you need each time with kitchen scissors. This appears to have more flavor per volume and I must admit, after I'm finished with each piece in the stockpot, I eat it rather than toss it!
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Most Recent Customer Reviews

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