Sonoma Coast Kombu

Laminaria setchellii



Edible seaweeds flourish in the cold, oxygen-rich waters of the Sonoma coastline. Harvesting occurs during early morning low tides in May and June. The collected algae are then triple-rinsed and dried on screens in the sun.

Naturally high in alginates, kombu acts as a thickening agent and also helps break down fibers in beans.

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1 oz.

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