Available: All year
There are many ways to cook this amazing plant, for me cook in any stock or wine, it takes 30 - 40 minutes to cook to pasta texture, it will soak up the liquid flavour its being cooked in! You can also dry and deep fry - being careful as it spits!
Stems are eaten fresh and resemble peanut in flavour. They can also be made into flour or added to dishes that contain lentils, vegetables or rice. Alternatively they can be pickled and used as a condiment. This Kombu is a traditional constituent of bean based stews and stocks in Japan. When using it in this way put a few strips of dried kelp in the base of a pan then add the beans and simmer gently until they are tender.
Fresh 200 grams
Fresh 1 Kilogram
Dried 50 gram pack
Dried 500 gram pack
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