Kelp, also known as Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable. Taste: Deep umami taste, salty, sweet and smokey. Eat cooked or rehydrated Note: Kelp needs to be soaked for 30 mins in water to reduce high iodine levels when eaten raw. Cooking also significantly reduces iodine levels. Why not try Add a tsp to bolster the flavour of stocks, soups, stews and sauces during cooking Place on the table to use as a healthy alternative to salt Take ½ tsp in or with water every morning for a super powerful health kick Add a tsp to rice, veggies or pulses when cooking to increase digestibility and add to the cooking water