It's an edible seaweed which is said to be one of the most popular ingredients in Japanese food. Kombu seaweed is the mostly used to make "Daishi" (stock from kombu seaweed that can be used to make soups, stews and sauces). Kombu seaweed has a very distinctive taste which is referred to as "umami" that is considered to be the fifth of the basic flavours. Properties: It is a natural depurative thanks to its alginic acid content; it strengthens the intestines, so it is often used to cure colitis; it lowers the blood sugar levels. For centuries in China it has been used to treat gout thanks to its high iodine content. Kombu seaweed contains amino acids that gently stimulate the mucous membranes and the lymphatic system; it improves high blood pressure; it enhances the body's ability to absorb nutrients; it helps restore normal body weight both in cases of obesity or excessive weight loss. It's recommended to treat vascular diseases.