Kelp, also known as Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable. A hearty seaweed that is high in iodine.
Taste: Deep umami taste, salty, sweet and smokey.
Note: Kelp needs to be soaked for 30 mins in water to reduce high iodine levels when eaten raw, although it will still be quite chewy when eaten raw. Cooking significantly reduces iodine levels.