We cultivate in arctic Norway and our kombu is harvested early in May at cold seawater temperatures. This is a deliberate choice to prioritize quality over quantity.
Cultivated for Quality
Tailored for food applications
Following harvest, the kombu is gently blanched in seawater to reduce iodine levels and develop a more balanced taste. Finally, the kombu is dried at low temperatures to preserve it’s natural characteristics and supplied either as whole kombu or as a milled ingredient.
Norwegian Kombu by Sjy, provides natural umami and functional benefits across a wide range of food applications.
