Thick, wide slices of kombu are commonly used to flavor Japanese soups, broths, and noodles (dashi). Kombu contains natural glutamic acid - an umami providing amino acid - that directs the taste of other foods. Prepare a basic stock, add one piece of kombu to a liter of water and bring to a simmer. If the kombu is soaked in water for an hour the first time it will become tender enough after rising to slice, season and add to vegetable dishes. A bar of kombu cooked with beans helps soften them and improve digestion. Combo is a Japanese variety of kelp with pronounced culinary appeal. While much Japanese kombu is grown nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, the north of the island in Japan. Wild Hidaka Kombu is considered a premium grade, being prized for its tenderness, enabling it to be used as a vegetable, and its flavoring ability is exceptional. Kombu contains a wide range of minerals and is especially rich in iodine.
