Kelp / Kombu

A large brown marine seaweed (Laminaria japonica, the kombu of Japanese cookery, or Ecklonia kurome).

Harvested off the coasts of Japan, Korea and north-east China, sun-dried until it becomes that thick, blackish-brown seaweed, sometimes veiled with a fine whitish powder of marine crystals.

An emblematic ingredient of Asian cookery — Japanese dashi, Korean broths — and a matter of the orthodox pharmacopoeia.

The same orientations as Hai Zao (sargassum), but with a slightly stronger action on hard accumulations set deep.

Traditionally used to absorb persistent accumulations of the neck region, and for constitutions where the Phlegm has condensed into dense accumulations.

Everyday culinary use (dashi, kombu broth) is also a traditional path.

• Decoction: 6 to 12 g, to be rehydrated, then simmer for 30 minutes
• Everyday cooking: a 5 cm piece of kombu in a broth (Japanese dashi), steeped warm and removed before the boil
• Classic pairing with Hai Zao: the queen association for established hard accumulations

Same precautions as Hai Zao: avoid in cases of deficient Yang with deep cold.

Rich in iodine: a practitioner’s advice if you know yourself sensitive to iodine. Keep to the usual culinary quantities: 5 cm per broth.