Knotted seaweed is fresh kombu that has been braided or tied before being left to dry. Kombu, also known as kelp, is an edible seaweed that is prized for its deep flavor. Kombu adds a deep savoriness and minerality to foods along with numerous nutrients. It is a fundamental part of Japanese cooking and comprises one of the main elements of dashi: a broth base that is the foundation for nearly all Japanese foods. Kombu is also used extensively in curing meats and fish through a process called kobujime: soaked kombu is wrapped around foods and left to age. Knotted seaweed focuses on eating umami rich kombu as a vegetable.
Uses: Soak knotted seaweed in cold water for 5 to 10 minutes until softened. Simmer the seaweed with flavorful soups and stews such as hot pot or nabe until tender. Cooked seaweed also make an excellent addition to stir-fry dishes.