Ingredient: kelp 100%
shelf life: 18 months
Place of origin: China
Application:
It can be eaten with tofu, fish, mushrooms, eggs and other green vegetables.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
Kombu is sold dried (dashi kombu) or pickled in vinegar (su kombu) or as a dried shred (boro kombu or shiraga kombu). 
It may also be eaten fresh in sashimi. Making kombu dashi is simple, though the powder form may also be used. 
Storage:Keep in cool and dry place without sunshine
Net Weight:500G/bag
Other seaweed we provide:wakame,nori,Hiyashi wakame etc