Kombu Kelp Seaweed
At Blue Evolution we believe there’s real magic in creating foods that offer a deeper connection to the ocean. That’s why we’re farming the sea to bring you tasty, regenerative foods made with nutrient-dense seaweed.
Through this series we invite you to learn more about our seaweed varieties, starting with our operations in Kodiak, Alaska, where we grow two different kelp varieties: kombu and wakame. Join us as we dive in and explore what makes each of these varieties unique.
What Makes Our Kelp Special
One of the biggest questions you may have surrounding our kelp is “What makes Blue Evolution kelp so special?” That is a great question!
Like you, we believe it is important to know where our food comes from, which is why we grow, harvest, and process our own premium quality seaweed. Our mariculture experts operate the largest North American seaweed hatchery and have established regenerative seaweed farms along local coasts of the Pacific Ocean, placing us at the forefront of West Coast seaweed expansion.
Kombu Kelp Seaweed
Kombu, in the brown seaweed group, is often referred to as sugar kelp due to its mild and subtly sweet flavor. Texturally, kombu is like a delicate, thin sheet with wavy edges (like a large, al dente lasagna noodle) and lightly dimpled margins that help each blade hold its form, even when cooked. While prized for its texture, kombu earns its title as the ‘king of seaweed’ because of its nutritional value - namely its high iodine and essential mineral content.
Kombu has a fresh yet mild umami that acts as a natural flavor enhancer, melding ingredients together to create a rich depth of flavor. Nate Schlachter, Blue Evolution’s Operations and Business Development Manager, says “[Kombu kelp seaweed] can certainly take on the flavor of multiple dishes and flavors.”
Uses
One of the most frequently asked questions our team gets about our seaweed varieties is “How do I use kombu?” Rachelle Hacmac, our Social Media Manager and Recipe Developer says, “One of the best parts about our seaweed is you don’t need to create a recipe specifically surrounding kombu. Rather, you can incorporate it into any recipe you are already making, including everyday dishes.”
Whether it’s a batch of brownies, homemade hummus, or salad dressing, kombu is incredibly versatile, especially when you are using our Alaskan Kombu Kelp Puree. Not only does it enhance and blend flavors, but it also provides essential minerals. For instance, one tablespoon of our Alaskan Kombu Kelp Puree offers one full serving of your daily dose of iodine.
Tip: Enjoy baking? You are in luck! Our Alaskan Kombu Kelp Puree easily allows bakers to incorporate extra moisture in a variety of different applications and recipes with its creamy, rich and smooth texture.
Recipes
Although most commonly used to make Dashi, a traditional Japanese stock, kombu can also be used in an array of dishes including other stocks and soups. It even pairs well with basic ingredients like a simple mixed greens salad and adds a boost of greens to smoothies. If using a dried variety, kombu can be ground up into a fine powder and sprinkled on foods such as:
Eggs
Quiche
When working with different chefs, Schlachter recalls some chefs will even enjoy pieces of kombu with a splash of rice wine vinegar or soy sauce. He also mentions kombu pairs really well with fish dishes like clam chowder, salmon, and seafood risotto. Functionally, kombu wraps around foods (think grilled, whole fish) and can even be fried or used as an edible garnish.
Do you have questions about our kombu? Feel free to send us a comment or direct message at @BlueEvolution. We look forward to hearing from you!