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Kombu (in Japanese, and in Chinese, Saccharina japonica and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp are used as an edible decorative wrapping for rice and other foods.
Kombu can be used to soften beans during cooking, and to help convert indigestible sugars and thus reduce flatulence.
Because of its high concentration of iodine, brown kelp (Laminaria) has been used to treat goiter, an enlargement of the thyroid gland caused by a lack of iodine, since medieval times.
In 2010, a group of researchers in the University of Newcastle found that a fibrous material called alginate in sea kelp was better at preventing fat absorption than most over-the-counter slimming treatments in laboratory trials. As a food additive, it may be used to reduce fat absorption and thus obesity. Kelp in its natural form has not yet been proven to have such effects.

Specification		Flow Chart
Scientification Name	Laminaria	1. Acceptance of raw materials 2. Desalination
Ingredients	100% kelp	3. Pick out foreign body
Storage Condition	Normal temperature avoid sunlight	4. Cleaning
Shelf Life	24 Months After Production Date	5. Dehydration
Sand	No	6. Pick out foreign body
Packing Style	10Kg/CTN	7.  Metal detector
Net Weight	10Kg	8.  Weight and Packaging
Gross Weight	11Kg	9. Put in storage
Carton Size	48cm*48cm*18cm
Inside Packing	Double PE Bag
Outside Packing	Cardboard
Additives	No Additives