昆布是海帶的一個品種，是泡製清湯底的最佳原材料，日本食物所有的湯底醬汁都用昆布製成，其他食用方法也很多。Mitoku 公司採摘的昆布來自北海道北面的寒冷海洋深層，與其他海帶一樣富含礦物質尤其是碘、錳、銅、鉀、鐵、鋅、磷，是礦物。質含量最集中的天然食物，亦含維他命C、B2、A、B6、B3、B1，維他命C可幫助鐵質的吸收，碘質的天然補充或對甲狀腺功能低下的情況有幫助。

成份： 昆布海帶 (Laminaria longissima)

出產地：日本

建議食法：

湯底：切一片長15釐米的昆布，放入4-6杯份量的清水浸20分鐘，然後開火煮至即將水滾，再調至慢火繼續煮5分鐘，將昆布隔走備用，湯底已完成。可用來煮任何菜、豆、海鮮或肉湯或汁，增加營養和鮮味。

(備用的已煮熟昆布可切細加入沙拉或與其他蔬菜肉類一同蒸煮。)

煮物：適量切細後用清水浸20分鐘。瀝乾後與蓮藕、蕃薯、薯仔、紅蘿蔔等根莖植物一同蒸煮，食用時可加醬油麻油和芝麻調味。

煮豆：煮食任何豆類食物時，放入浸過20分鐘的昆布一同煮不但增加美味，並可縮短煮豆所需時間，並幫助身體將豆消化。

Mitoku Kombu is harvested from the cold ocean depths off Japan's northern island of Hokkaido.  For Japanese chefs and families it is indispensable for making a tasty stock for soups and sauces. 

Ingredient: Kombu dried seaweed (Laminaria longissima)

Made in Japan by Mitoku Co Ltd

Use suggestions:

Soup stock: Soak approximately 15cm kombu in 4-6 cups water for 20 minutes.  Bring to a boil and immediately lower heat to gently simmer for 5 minutes.  Remove kombu for other uses. The soup stock is done and can be used to cook any vegetables, beans or meat for delicious flavours.  

(The remaining kombu can be chopped small and added to salads, or can be used for further cooking with vegetables, beans or meat.)

Steamed or boiled dishes:  Cut to desired sizes and soak in water for 20 minutes.  Steam or boil together with root vegetables such as lotus stems, sweet potatoes, potatoes and carrots.  Serve with tamari or soy sauce, sesame oil and sesame seeds.   

Cook with beans: When cooking with beans, kombu has the unique ability to shorten the cooking time and make the beans more digestible.