6 best kelp for cooking

Product description

Thanks to our deep water kelp, you will more than meet 100% of your iodine RDA of 150 Micrograms. A serving of 1/4 teaspoon will provide approixmately 3 mg of iodine, or 20 times the RDA. Is that safe? Dr. David Brownstein, MD, thinks so. He regularly prescribes 6-12 mg of iodine as a maintenance dose, and up to 50 mg to "load" the body until it reaches sufficiency and excretes 90%. In his book, "Iodine, Why You Need It", he carefully analyzes and disproves the seven common concers with using iodine above the RDA, showing in case after case history that the whole body benefits while safely excreting excess iodine in the urine. We also know Asian cultures with high consumption of seafood and seaweed, average well above 150 mcg of iodine per day and show no ill effects, with markedly longer lifespans. If you are concerned about too much iodine, please consult your health practitioner. Otherwise, enjoy the wealth of nutrition this kelp brings you from the deep Atlantic.

User questions & answers

Question:	what's the danger or too much iondine given a 1/4 tsp is 2260% of the rda
Answer:	No. I have tried it myself. What it really does is grinding the garlic to the smallest pieces which can’t be seen through eyes. I have used cheese grater as a lemon zester. It works bettter for that purpose.

Product description

Dashi Kombu is a dried Japanese kelp used to make soup stocks. Dashi soup stock is known for being salty and very flavorful. It is most commonly used as bases for miso and udon soups.Just break off a 4-6 inch piece, simmer in hot water. Don't boil it. Then let it steep for 5-30. Dashi Kombu will usually have white spots that may look like, but is not, mold. These white spots are called "mannitto" or "umami seibun" in the Japanese language and are part of the Dashi Kombu. These white spots occur as part of the natural drying process of the product and bring out the flavor; it is recommended not to wash Dashi Kombu before use in cooking.

User questions & answers

Question:	Is all dried seaweed kombu
Answer:	Not at all. Like land plants, seaweed comes in different varieties. Kombu is, to me, the least "fishy" tasting one.
Question:	Could you explain this cancer issue on the label hesitate of purchasing
Answer:	A *very small* amount of research on the topic suggests that this is a somewhat hysterical response to a negligible problem. Google "proposition 65 warning" and read the commentary about it. One example, quoted from a lawyer from the LA Times: "I don't believe Proposition 65 has been good for California. It exaggerates a particular class of long-term theoretical risks related to cancer and reproductive health and makes it harder for people to make reasonable choices. Prop. 65 creates alarm about trace amounts of chemicals that have no actual risk or have a risk that is obviously outweighed by the benefit of the food. Vegetables may contain a certain amount of lead if they grow in the ground, and fish contain mercury because they live in the sea. If we make trace chemicals the salient fact, then we discourage the consumption of healthy foods. Having so many warnings also undermines real warnings about real risks such as unpasteurized milk." CA requires this warning on most coffee, and according to ABC news "Cancer warning labels on coffee would be misleading. The U.S. government’s own Dietary Guidelines state that coffee can be part of a healthy lifestyle," the NCA said in a press release. "The World Health Organization (WHO) has said that coffee does not cause cancer." NCA is The National Coffee Association, but OTOH "According to ABC News chief medical correspondent Dr. Jennifer Ashton, ... medical literature and studies have previously shown 'clear and massive associations' between coffee and improved health. Some of the health benefits include 'reduced risk of certain types of cancer like skin cancer, liver cancer, a reduced risk of Type 2 Diabetes, Parkinson's, the list goes on and on.'" "Acrylamide was added to the Proposition 65 list in 1990 because studies showed it produced cancer in laboratory rats and mice," Sam Delson of the Office of Environmental Health Hazard Assessment (OEHHA) told ABC News in an email. ... Acrylamide forms when food is cooked or processed at high temperatures. It can be found in 'French fries, potato chips, other fried and baked snack foods, roasted asparagus, canned sweet potatoes and pumpkin, canned black olives, roasted nuts, coffee, roasted grain-based coffee substitutes, prune juice, breakfast cereals, crackers, some cookies, bread crusts, and toast,' Delson said. So this Kombu is in good company, and if you avoid anything on the Prop 65 list your diet will be dramatically limited.
Question:	How do you store the kelp
Answer:	Even after we cut open the sealed, clear plastic package, we can just store this product at room temperature. Even if household dust fell on top of the kombu, we could still soak the dusty kombu in water for at least 10 minutes and then eat it. This kombu comes supplied with plenty of salt from the ocean. Salt is extremely bad for our health, both because it raises our blood pressure and also because salt always contains cancer-causing nitrosamines. That's why we should drain away at least 98% of the salt before we eat the kombu. Many people are worried that kombu is too high in iodine. Like zinc and selenium, iodine is a beneficial antioxidant. If you want to avoid the iodine, then simply boil the kombu in hot water for at least 15 minutes and 97% of the iodine will go into the delicious kombu soup, which you can throw away. If you want the iodine, then simply eat the kombu raw after soaking it in water for at least 10 minutes to drain away the sea salt.Like other "brown" seaweeds such as wakame, mekabu (wakame), arame (kelp), mozuku (kelp), limu moui (kelp), and hijiki, kombu (kelp) is classified as a chromalveolate, not a plant. Meanwhile, "red" seaweeds such as nori (laver), ogo (limu), and dulse are classified as plants, not chromalveolates.All "brown" seaweeds are rich in the following nutrients: The beneficial marine carotenoid, fucoxanthin, the beneficial marine polysaccharide, fucoidan, the beneficial marine polysaccharide, laminarin, the beneficial marine fiber, alginate, the beneficial marine long-chain omega-3 fatty acid, eicosapentaenoic acid (EPA), the beneficial marine polyphenols called, phlorotannins, several other beneficial marine antioxidants, and also the beneficial marine probiotic saltwater bacteria which cling to the surface of all "brown" seaweeds and provide a key enzyme which allows humans and fish to digest "brown" seaweeds after eating them. Without these beneficial probiotic saltwater bacteria, "brown" seaweeds would pass through the digestive tracts of humans and fish completely intact and undigested. The good news is that these beneficial probiotic saltwater bacteria will get along extremely well together with the 3 most beneficial probiotic bacteria which thrive on living, breathing green vegetables, namely, lactobacilli, bifidobacteria, and Bacillus subtilis natto.
Question:	How many sheets
Answer:	I've already used a couple, but I think 5 originally. About 6" x 8"-ish. One sheet equals about 3 batches of broth for my recipes.

• CONTAINS: a 2 oz (56 g) bag of whole leaf Kelp "Wild Atlantic Kombu"
• ORGANIC: This product is Certified Organic by OCIA
• QUALITY: Sustainably-harvested in some of the cleanest waters in the world and tested for microbes, heavy metals, radioactivity, and other pollutants
• NUTRITIOUS FOOD: A good source of vegetable protein, dietary fiber, calcium, iron, potassium, magnesium, phosphorous, vitamins, anti-oxidants, iodine and other trace minerals
• EMPLOYEE-OWNED: As of 2017, Maine Coast Sea Vegetables was established as an employee-owned business where 100% of the company’s ownership is invested in an E.S.O.P. or an employee stock ownership plan.

Product features

Kelp Whole Leaf 2 oz.

Sugar kelp has a lot of versatility when it comes to how to eat it; which is largely why kelp is increasing in popularity! Kelp turns a rich green when blanched, and can be sliced by knife or delivered into a pasta machine to make kelp noodles. Kelp noodles can be mixed into regular grain pasta or prepared into a seaweed salad. Once cooked, Kelp is similar in texture to large-leaf spinach.

Suggested Use

Can be marinated, blanched or steamed for use in salads. You can also enjoy cooked into a soup or stir-fry.

Certified Organic Seaweed

In 1992, Maine Coast Sea Vegetables become the first US seaweed company to receive Organic Certification. Compared to land plants, we have little control over the growing conditions of wild marine vegetables - but we do have choices about how, when, where, and how much we harvest, as well as how the seaweeds are transported, dried, stored and packaged. In addition MCSV is one of the only companies that independently chooses to do third party lab tests for possible contaminants (see below for more info).

The NOP (National Organic Program) Standards help to ensure sustainability. These standards give clear and uniform direction to all responsible parties for harvesting and handling these precious vegetables on their way to your table.

OCIA Cert: NOP-03215, 2018

Harvested From the North Atlantic

Most of our sea vegetables are harvested from the cold waters of the North Atlantic. Harvest grounds are carefully chosen to be in compliance with Organic Certification to ensure the highest standards of quality, purity, and long-term sustainability.

Sustainably Harvested Since 1971

Maine Coast Sea Vegetables was founded in 1971 by Shep and Linnette Erhart in their farmhouse kitchen, inspired by a pot of miso soup that was especially delicious. They realized that the soups’ full, rich flavor came from the wild Alaria they had gathered from the shores of the Schoodic Peninsula, and they soon began sharing their Atlantic Wakame and other wild-harvested sea vegetables with friends and neighbors.

Easy To Use Ingredients

We sell minimally processed sea vegetables in whole leaf, flake, granule, and powder forms. We make it easy to add sea vegetables to any dish. Be creative!

Employee Owned Business

As of 2017, Maine Coast Sea Vegetables was established as an employee-owned business where 100% of the company’s ownership is invested in an E.S.O.P. or an employee stock ownership plan.

Quality Sea Vegetables

Because our sea vegetables are a wild harvested food from the sea; we annually test our sea vegetables for potentially harmful contamination.

Our testing includes

• Microbes 
• Pesticides and Herbicides 
• Heavy Metals
• Radioactivity
• Petroleum Residues

Product description

Kurakon Hayani Konbu from Hokkaido Japan Faster Cooking Dried Kelp 25g Ingredients: Dried Kelp(from Hokkaido, Japan) Contains: Kelp 0.88 oz(25g)

• [Pack of 4] Kurakon Hayani Fast Cooking Konbu 早煮 北海道道東 昆布
• 0.88 oz (25g) x 4PCS
• Ingredients: Dried Kelp(from Hokkaido, Japan)
• Grown in Japan, Made in Japan
• Shorter cooking time.

Product description

Kombu is a fine source of natural sodium glutamate, and, when used as a base for soups and broths, acts as a natural flavor enhancer for all other ingredients. Kombu also softens beans and makes their protein more digestible. Emerald Cove Kombu is grown on nets hung between posts secured on the shallow ocean bottom off the northern shore of the Shandong Peninsula in North China, the closest point to Japan in China. The Kombu spores attach themselves to the nets naturally so no actual cultivation is necessary and no fertilizer or herbicide is used.

• Dried Kombu Seaweed (Laminaria Japonica)
• Superior Flavor
• Harvested and processed using traditional methods
• Easy seal packaging

User questions & answers

Question:	Is this organic
Answer:	Yes, this is real sharkskin. Jpananese traditional tool.
Question:	Is it gluten free? I have celiac, so it's important to know
Answer:	It’s 8 cm long and 5 cm wide at the bottom... in other words, small. But fairly typical size. I live in Japan and this is what you find here. Restaurants would use bigger ones. Hope this helps.
Question:	Does this kombu contain msg
Answer:	83×55×53mm
Question:	What is the country of origin
Answer:	I haven’t done turmeric but it stains everything else. I’ve done lemon and it doesn’t stain. But turmeric stains everything it touches including fingers.
Question:	What is the sodium content
Answer:	If you lost the small brush that should have come with the grater, you can use a hard bristle toothbrush. I cut the handle in about half the original length to show that this toothbrush is for the grater not for brushing teeth anymore.
Question:	What are the ingredients and nutrition information
Answer:	I assume you mean lemon peel. Yes it grates lemon peel, ginger and daikon nicely.
Question:	Is this a package of three bottles or each bottle packed seperately
Answer:	The entire unit is three and one half inches. The grating surface is approximately one and three quarters of an inch.
Question:	Labeled as organic, and yet has a warning for heavy metals that cause cancer. Explain
Answer:	I got the green one which is super fine. Don’t know about the yellow one. It is very easy to use and clean afterwards. I love it.

Product features

Emerald Cove Pacific Kombu (Dried Seaweed)

Emerald Cove Pacific Kombu is a delicious sea vegetable most commonly used to make Dashi (stock). Dashi is the base of many Japanese dishes and valued as a vital and richly flavored ingredient, and is indispensable to Japanese cuisine. Kombu is also used to soften beans and makes their protein more digestible.