Kelp

Kelp is a large seaweed that is used a source of food and medicine, particularly in east Asia. It is a vegetable that is rich in protein, , iodine, calcium, iron, magnesium and folate.

In Japan, it is dried in sheets to become ' kombu' (or konbu) and used as a seasoning for root vegetables, a flavour enhancer for rice, stews and marinades or simply as a vegetable to accompany fish. It may also be used to make the stock known as 'dashi' by boiling in water, then straining the mixture through a fine sieve or cloth.