Savoury, Smooth & Versatile — Authentic Kombu from the Canadian Coast

Sustainably wild-harvested Laminaria saccharina, also known as kombu, from the cold, clean waters of British Columbia. Kombu has a rich, umami flavour with mushroom-like depth and a mild salty edge — not fishy, just naturally delicious. Its smooth, leathery texture makes it a favourite for broths, soups, and seaweed salads.

Kombu is a staple of traditional Japanese cuisine, often shredded raw into salads, cooked with rice, or added to stews and meat dishes. Fun fact: it’s also the original source of fermentation cultures for kombucha!

Naturally fat-free, sugar-free, and cholesterol-free, kombu is a plant-based pantry essential. It’s a source of:

• Iodine, folate, vitamin K, and soluble fiber

• Trace minerals like zinc, iron, magnesium, copper, calcium, and manganese

• Small amounts of vitamin C, riboflavin, and pantothenic acid

Add a little kombu to your meals to explore the deep, savoury world of sea vegetables — straight from the Pacific coast to your plate.

Frequently Asked Questions

Q: What is Laminaria saccharina?
A: Laminaria saccharina, also known as kombu, is a brown seaweed traditionally used in East Asian cuisine, especially in Japanese cooking. It’s valued for its umami flavour and nutrient content.

Q: What does kombu taste like?
A: Kombu has a deep umami flavour similar to mushrooms, with a smooth texture and a subtle salty finish. It’s not fishy — just richly savoury.

Q: How do I cook with kombu?
A: Kombu can be simmered in broths (like dashi), added to soups, cooked with rice, or rehydrated for salads. It’s also great in stews, bean dishes, and noodle bowls for added depth.

Q: Can I eat kombu raw?
A: Yes — once rehydrated, kombu can be sliced and used in cold dishes or salads. It’s tender when soaked and carries a mild, savoury taste.

Q: What nutrients does kombu offer?
A: Kombu is a source of iodine, fiber, folate, vitamin K, and trace minerals like magnesium and zinc. It’s naturally low in calories and free of fat, sugar, and cholesterol.

Q: Is it safe to eat daily?
A: Yes, in small servings (around 5 grams per day), kombu is a flavourful way to add variety and nutrition to your meals. Since it’s high in iodine, moderation is key for people monitoring thyroid health.

Q: Is kombu vegan and gluten-free?
A: Yes. Kombu is 100% plant-based, gluten-free, and non-GMO, with no additives or preservatives.

Q: How should I store it?
A: Keep your kombu flakes or sheets in an airtight container in a cool, dry place. No refrigeration needed.

Q: Where is this kombu harvested?
A: Our kombu is wild-harvested along the coastal islands of British Columbia, then naturally dried and packaged just steps from the shore.