Kombu and kelp are both names for brown seaweed. Kombu is particularly popular in Japanese cooking, and lead to the discovery of umami. Learn more about umami.
What Mara fans say about Kombu
“The most versatile is the lovely Kombu. I found it added a richness to soup, without giving an overpowering flavour."
"I've used Mara Kombu in spaghetti sauces and soups instead of sea salt. The flavour is amazing and in some dishes I don't use salt anymore."
How do I enjoy Kombu flakes?
Kombu is best used in cooking, rather than as a final seasoning: think of it as the stock cube of the sea. Whether you’re making traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer.
Our customers also love to sprinkle a generous pinch of Kombu on white fish before poaching or baking, for a complementary flavour boost.
A tablespoon of Kombu will soften grains and pulses, and give stews and sauces body. Try it in mushroom risotto, ratatouille or when soaking dried beans for an unbeatable depth of flavour.
Stir a teaspoon of Kombu into your favourite herbal tea to boost your energy and immune system. Our SeaEO Fiona swears by it – you can try her recipe for Winter Rescue Tea.