Seaweed is is one indispensable element in what japanese kitchen, past, the laws especially kombu also called lining konbu isthmus is one of dè most used types seaweed. In japanese cooking is isthmus one of dè main sources to umami taste, as is one quite unique smagstype. Kombu isthmus have many applications, past, the laws works especially as one additional flavoring. Use it for example, as sprinkle över one salad or one other right lining to add right additional taste past, the laws crispness.
