Soy Bean and Kombu Seaweed Flavored 

Soy Bean and Kombu Seaweed Flavored Seaweed and cumin are two common ingredients that do wonders for fighting gas. Seaweed contains enzymes that break down the indigestible sugars that cause gas formation. When cooking dried beans, I always add cumin and/or seaweed to the cooking water. Kombu can be eaten, but its rubbery in texture and not recommended. Soups: to increase the nutrition punch, and add umami (deep savory) flavor, add a 4” piece of kombu to soup or stew recipes. Once cooked, remove the kombu. Dashi: a stock that adds that rich umami flavor to Japanese dishes. Storage Kelp Salad should be kept away from direct sunlight and cool & dry place. BREEDING BASE From 39 degrees north latitude Dalian Haibao Foods Co,Ltd. has about 50,000 Munatural ocean farm, which is the largest breeding base of seaweed in China. The whole breeding process is guided by scientific and effective quality management system to achieve a scientific man…

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