Food and drink product lunches with seaweed flavours, including Kombu, Nori and Wakame, grew by 147% in Europe between 2011 and 2015, according to latest figures.
Kombu seaweed: food of the future
If we are talking of Kombu seaweed (Laminaria japonica), we are speaking of the food of the future.
In 2050 the Earth will have to feed more than 9 billion people, and there will not be enough land to produce so much food.
I have always been attracted to this fabulous sea vegetable, fascinated by nature’s ability to give us its most precious treasure. As a fitness instructor for 15 years, the eagerness to give my body all the necessary minerals and vitamins which my muscles lacked from the continual wearing down, and always in constant search of what Nature can give us, without further ado, has lead to my interest in this New World.
The waters in the Pacific that cover the oriental coasts of Russia have been the natural habitat of one of the greatest marine treasures for centuries, it is here, between the Oskhotsk and Japanese seas that grows, in these frigid waters, the Laminaria japonica species known commercially as Kombu seaweed. It is rich in trace elements such as phosphorus, iron, potassium, zinc, iodine, but is there a factor that has an influence in the overall content of minerals in the Kombu seaweed that comes from this area and Kombu seaweed that comes from other areas?