Healthier, tastier kelp: NUS food scientists boost nutrition and flavour of kombu

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odour can deter some consumers. Additionally, many of kombu’s nutrients are locked inside rigid cell walls and dense networks that the human digestive system cannot easily break down. As a result, much of this treasure trove of nutrients passes through the body without being absorbed.
A team of food scientists at NUS has found