Also named as Kelp Sprouts, Kelp Seedling, Hot-pot Kelp, etc. Perfect for hot pot.

· Net weight 70%~100% (against salt).

· Bottom on/off (edible root).

· Length 20~60cm & Width 2~8cm.

· Growth period 15~25 days.

· Quality grade A/B/C.

· Certified by ISO22000, HACCP, etc.

· Exporting to 20+ countries.

· More about Young Kelp.

Konbu/Kombu (Saccharina japonica) is widely used in Japanese and Chinese cuisine.

· Kelp Whole (dashi konbu). A long sheet of kelp used for making different soups.

· Kelp Knots (musubi konbu). More suitable for Oden and simmered foods.

· Kelp Strips (kiri konbu). Easier to do salad, topping and creative dishes.

· Seasoned Kelp: Japanese style (kombu tsukudani), Chinese style (spicy kelp) and custom formulas.