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Mendo Kombu
Mendo Kombu
Mendo Kombu

Mendo Kombu

Ocean Brine, Mushroom Umami, Vegetal

Size: 2oz Bag

High in protein, minerals and trace elements, Kombu is a brown seaweed that's as healthy as it is tasty. Ours is sourced along the Mendocino line in Northern California, where the arching stems hover above the water's edge at low tide. Raw, wild and sustainably harvested by hand, each blade is trimmed two to three inches above the stipe to ensure continued growth. Then, it's individually hung and sun-dried in a redwood forest to preserve its nutritional value. Use it as a flavorful addition to everything from soup stocks and vegetable dishes to pickles and condiments. Interesting fact: Studies have shown that marine algae like Kombu have been shown to isolate and eliminate heavy metal and radioactive substances from our bodies.

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Bulk Bag Net Weight: 2oz

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Mendocino, California

Founded in 1981, the Ocean Harvest Sea Vegetable Company is a small, vibrant cottage industry in Northern California. Headed by instructor and gardening/nutrition specialist Terry D'Selkie, the company harvests its seaweed from the intertidal Mendocino coastline, which is home to biodiverse marine ecosystems. On harvest days, D'Selkie and her team rise before dawn and make their way down to the rocky outcroppings along the coast. Hours are spent harvesting the seaweed using sustainable techniques that leave the reproductive function of the plants intact. Each frond is laid out in the sun and turned every hour until dry.

Tips for Success

  • Before cooking with kombu, rinse it under cold water to remove any debris or dirt. To extract the maximum flavor and nutrients from the kombu, you should soak it in water for at least 30 minutes before using it in your recipe. This will soften the kombu and help it release its natural umami flavor.
  • The most common way to use kombu is to make dashi broth. To make dashi, simply simmer a piece of kombu in water for about 20-30 minutes. You can use this broth as a base for many Japanese soups and stews.
  • Remember to always remove the kombu before serving, as it can become tough and chewy if overcooked.


How old are these spices?

We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.

Are these spices certified organic?

Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email for any questions.

Do you have recipes to go with these blends?

Yes! We have an ever expanding recipe library of chef tested recipes. Please shoot us an email if there are any recipes you would like to see at

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