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DulseKombu is ana reddish greenish-brown algae that grows in sea water. It is mostly found on the rockybiggest shoresspecies of Northwest Pacific ocean, North Atlanticseaweed and Arcticgrow oceans,up to 6 meters in length and middle30 tocentimeters southin Europeanwidth. shores.They grow naturally in in shallow and cold waters in such as Spain, France, China, Japan, Russia and Korea.

ItKombu is also known as a seaweedvery superfood.popular Dulseingredient in Asian cuisine.

Kombu is rich in Iodine,Sodium, Potassium, Carbohydrates,  fiber, Calcium, Potassium,Magnesium, ManganeseVitamin and Iron compared with other sea vegetables. It is a great source ofC, Vitamin A, Vitamin CE, Vitamin K, Vitamin B, iodine, iron, manganese, and Vitamin B-12.


When consumed, Dulse tastes like bacon - making it one of the main ingredients in vegan and vegetarian dishes. Dulse also contains high levels of fiber and omega-3 fatty acids which are important for heart conditions, brain function and many other processes to promote physical and mental wellness. copper.


Cultivating and Harvesting Harvesting

DulseKombu needs sea water and sunlight. Large scale and commercial cultivation of this seaweed is followed in parts of Asia, Europe and the Americas usingalong lab-fertilized plantlets. These are then reintroduced in a protectedthe sea watercoast. They farm and allowed toalso grow for up to 4 months. 

Dulse naturally grows in abundance along thethese coastlines. Harvesters generally harvest them from their natural habitat. The best time to harvest is at low tide. Harvesters wade into the shallow waters and cut the sea weed.

Harvesting is done using using scissors or garden clippers. Pulling of the seaweed from the base is not recommended. Harvesters cut off only about half the size of the seaweed. This allows Dulse to grow back. 

Usually,  after a big storm, piles of fresh seaweed are washed ashore. Harvesters collect these and use them for food and medicine.


Consuming and Storing DulseKombu

DulseKombu is an essential ingredient used in the Japanese cuisine. It is added to vegetables, soups, stocks, grains, beans, or stew dishes. It can also be pickled or deep-fried. Kombu can be eatendried rawand orground cooked. It hasinto a salty, bacon-like taste. It is also dried, powderedpowder and stored.  It can be addedused toas a smoothie,condiment mixedin with breadsandwiches, and pizza dough before baking. It is also brewed like tea and consumed.salads.