Kombu is a member of the kelp family and is sometimes sold as kelp rather than kombu. Like kelp, kombu is sold as a thick strip, and therefore a little off putting for most people. But kombu and kelt are almost completely mineralised foods, and adding to soups, stews, legumes or grains will boost the nutrients of the food significantly.
Kombu needs to be soaked for at least 20 minutes, and if adding directly to food, you should wash off the excess salt, which appears as a fine white powder. It is recommended that you cook kombu for 1 – 2 hours to get it really soft if eating as a condiment. Before soaking, cut into strips.
Kombu can also be ground to a fine powder and used as a salt substitute. If a recipe asks for kombu, you can substitute wakame instead for an easier, lighter flavour option. If you desire more mineral rich dish, opt for kombu rather than wakame.