Emerald Cove Pacific Kombu Dried Seaweed, Silver Grade, 1.76 Ounce Bag

I have been eating this GES Kombu for years. I like this seaweed taste very much and trust the GES quality.

The Emerald Cove Pacific Kombu Dried Seaweed has been a delightful and versatile addition to my pantry. This 1.76-ounce bag of silver-grade kombu offers high-quality dried seaweed that is perfect for a variety of culinary uses, especially in traditional Japanese cuisine.One of the standout features of this product is the quality of the kombu. The silver grade indicates a high-quality product, and it certainly lives up to that expectation. The kombu is thick, with a rich, deep green color, and a naturally briny aroma. It’s clear that the seaweed is carefully harvested and dried, maintaining its integrity and flavor.The taste of Emerald Cove Pacific Kombu is excellent. It has a subtle, umami-rich flavor that enhances the dishes it’s used in. I've primarily used it to make dashi, a fundamental Japanese soup stock, and it adds a wonderfully rich, savory depth to the broth. The kombu imparts a slightly sweet, briny taste that complements other ingredients without overpowering them. It’s also great for adding umami to soups, stews, and even when cooking grains like rice.Another aspect I appreciate is the ease of use. The kombu comes in large sheets that are easy to cut or break into smaller pieces as needed. The instructions on the bag are straightforward, making it easy to prepare even if you're not familiar with using dried seaweed. Soaking the kombu for a few minutes before use softens it, making it easier to work with and enhancing its flavor. It rehydrates well, maintaining a good texture without becoming too slimy or overly soft.The packaging is simple and effective. The 1.76-ounce bag is resealable, which helps keep the kombu fresh and dry after opening. The size is perfect for home use, providing enough kombu for multiple recipes without taking up too much space in the pantry. The clear instructions on the package also provide helpful tips for using and storing the seaweed.Emerald Cove Pacific Kombu is also a nutritious addition to meals. It’s rich in minerals, including iodine, which is essential for thyroid health. The natural vitamins and minerals in kombu make it a healthy ingredient that not only enhances flavor but also contributes to a balanced diet.Overall, the Emerald Cove Pacific Kombu Dried Seaweed has exceeded my expectations. Its combination of high quality, excellent flavor, ease of use, and nutritional benefits makes it an essential ingredient for anyone interested in exploring Japanese cuisine or adding more umami to their dishes. Whether you're making traditional dashi, experimenting with new recipes, or simply looking to boost the flavor of your meals, this kombu is a fantastic choice. I highly recommend it to anyone looking for authentic and high-quality dried seaweed.

Makes the base of ramen soup taste good! The bag is smaller than I thought it would be.

I bought this to add a bit when making short-grain white rice (like sushi rice). You just break off a bit of this (a couple square inches) and toss it into the pot (or Zojirushi rice cooker, which is what I use) with the recommended amount of water and a pinch of (non-iodized) salt. It adds a very subtle bit of umami to the rice, and is good, especially if what you're serving with it *doesn't* have a heavy sauce or gravy (i.e.: a saucy curry would be the same w/or w/o the kombu in the rice). It does not change the color or texture of the rice at all.By the way, you can just toss out the kombu after cooking the rice, though you can eat it if you want. I have, but mainly just out of curiosity and/or boredom.I think that using dried kombu in your rice maker is approved of by most otters, and since they are essentially the terriers of the sea, that's probably worth considering. ;-)

Great quality! I always use a piece of kombu when I make dried beans helps with digestibility and adds a lot of nutrition! Also, great for making broth. Sometimes this can be hard to find in the stores, so I am happy. It’s readily available here.

Exactly what we needed to make our ramen soup base.

This is my second time ordering this product. I didn't really know what to do with these big pieces of kombu the first time, except put a piece in a pot of beans, rice or soup. Some of the pieces are on the thick side, but not all. With my second order I ground up a bunch of it using a nutri bullet to make a powdered seasoning. I sprinkled some of it on a bowl of brown jasmine rice and gave it a minute to hydrate. It has a wonderful oceanic flavor. As someone who loves the ocean, yet happens to live in a dry climate far from the ocean I couldn't be happier.My main complaint is that the packaging is not ideal. It comes in a large plastic bag that isn't resealable. Due to the long, large size of the product, there are no zip-lock bags that it could be transferred into. I cut the first 4-5 inches off all of the pieces to grind them up, leaving enough extra plastic to hold a rubber band, which solved this dilemma.I have not found a better deal for kombu elsewhere online, although maybe there are good prices at asian grocery stores.I'm a fan of blue zone/longevity diets and the Okinawan people, who are known for their longevity eat a lot of kombu. Japanese people in general seems to incorporate it into their diet a good amount and Japan has the longest average lifespan out of all the other countries researched. I don't know how much of that is thanks to the kombu, but it is interesting that all the blue zone/longevity communities are coastal. With kombu being a sea food, there does seem to be a correlation.

Good in Miso Soup adding more flavor. Sheet size pieces.I had to soak/rehydrate the sheets and cut them to bite size. Breaking the kombu apart just shattered it hence the 20 minute soaking first.Very thick and chewy even soaking and boiling it. My husband and I ended up throwing it away after we tried to eat it.While removing the soaking kombu, I noticed slime coming off it (like okra does). That was a first for me in my 40 plus years of making miso soup.They were not moist like I’m used to. Maybe an old batch?Where I live now, I haven’t found kombu yet. I found this on Amazon and they’re a bit pricey compared to my former State.I’ve ordered this brand’s Wakame and didn’t have a problem with it.