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Dried Kombu

Dried Kombu
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Dried kombu is a natural seaweed which can be hydrated and used in the kitchen in a thousand different ways. It has a flavor reminiscent of the sea.

The taste is slightly smoky and its texture is meaty and chewy.

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Rating: 3.7/5 (31 votes cast)

Dried Kombu , 3.7 out of 5 based on 31 ratings

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The kombu seaweed belongs to the family of brown algae. This variety of seaweed grows in huge underwater forests in the Atlantic near clean rocky coasts where the waves break.

Kombu ribbons have a delicate sea flavor and meaty texture. Having few calories and many vitamins and minerals, it is highly recommendable for athletes and vegetarians.

Culinary uses:

Toasted: It is used like monosodium glutamate (flavor additive). Once baked and crushed in a mortar, it forms a natural alternative to this flavoring. Toasted kombu is also ideal for seasoning or battering prawns, vegetables and croquettes.

Boiled: It can be used as a garnish or bed for fish or meat dishes, and is also an excellent ingredient for the preparation of casseroles, rice dishes, stews or soups.

It has a thickening capacity, a very useful attribute in making sauces.

The water leftover after cooking is excellent in soups, stews and rice dishes.

Nutritional value:

This product has an especially high protein content compared to the plants that we are used to consuming, as well as being high in fiber and minerals. Among its numerous healthy properties is the ability to boost the lymphatic system, reduce cholesterol, and regulate blood pressure.

It is high in protein and fiber and low in fat. Does not contain sugar. High in vitamin B9 (folic acid).

Minerals: Iodine (I), calcium (Ca), iron (Fe), magnesium (Mg), source of phosphorus (P) and zinc (Zn).

Ingredients: seaweed kombu (Laminaria ochroleuca), produced organically.

Packaging: cardboard package.

Net Weight: 25 gr


Rehydration: Soak in water with a little salt for 8-10 minutes. When rehydrated, it will expand to 5 times its dry weight.

Cooking time: 35-40 minutes

Dried Seaweed

Dried seaweed has to be soaked in water before cooking and it increases considerably in weight after soaking (see attached document).

Use cold water and a pinch of salt to soak seaweed. It's important to let the seaweed soak for the right amount of time; too long and it would lose its texture.

When cooking a recipe with lots of water, such as stews or soups, dried seaweed can be incorporated directly, since it soaks at the same time as it cooks.

The water used to soak seaweed can also be used to cook and flavor other dishes.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from Galician Sea, always searching out new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, and seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.

Cooking with Seaweed:

04/11/2014 Clara. Las puse el otro dia de guarnición con zanahorias, patatas y brocoli con un poquito de sal al pimenton que compre aqui tambien y estaba buenisimo además comes sano y bueno
02/28/2014 Cristina Ramos. En empanada con atun y huevo duro están muy, muy buenas
01/2/2014 Karin F.. Ideal zum verdicken Die Kombu algen sind ideal zum verdicken von Saucen.
12/13/2013 sandra. croquetas He hecho unas croquetas de kombu buenisimas,las habia probado en casa de una amiga, y me decidi ha rechupete

    This Holiday Season, Don´t Go Overboard!
    The overabundance of food, drink, and dessert during the holiday season can increase our weight and lead to a deterioration of our body's health. Why not combine organic foods like salads and vegetables with traditional meals?

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