Very mild, thin, iridescent when wet, and particularly high in protein. Can be toasted and crumpled into small flakes and easily added to dishes like a spice. Or massage with oil and flavorings for a kale-chip-esqueexperience.
Best in soups of all kinds (miso, chicken, chili, curry, Japanese dashi stock, etc.) The silky algin/alginates of this seaweed act as a thickening agent and help break down fibers in beans. Kombu has the highest content of naturally occurring glutamates, which imbue a satisfying umami taste and mouth feel.