Provenance: Hokkaido, Japan
About: Gathered from the cold seas off southern Hokkaido, Japan’s northernmost island, our wild-crafted kombu is harvested from July through September. Fronds sprout up from the ocean floor with all their strength. Gatherers row out to cut the fronds with sharp knives, which allows the kombu to float to the surface. From there, the fronds are raked in by hand and brought into the boats. Once the kombu has made it back to shore, it is laid out and dried in the sun.
High in vitamins A, B2, C, calcium, iodine, and more, kombu contains a broad spectrum of trace minerals unavailable in land vegetables and plants. Kombu is traditionally believed to be a powerful toxin cleanser mainly due to its alginic acid, a polysaccharide that is believed to cleanse metal toxins from the body.
Kombu is also a potent stress-reliever. It contains pantothenic acid, which supports the adrenal glands, which are usually depleted during stressful times. Kombu is also high in magnesium. Magnesium is excellent for physical and mental tension and helps facilitate a peaceful night’s rest.