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    Kombu is an edible variety of kelp that features in many Korean, Chinese and Japanese dishes It is called as ‘dasima’ in Korean and ‘haidai’ in Chinese, featuring in many east Asian dishes If you’re new to cooking with Kombu, we’ve put together 8 ways to cook with Kombu to help you get started And even if you’re a kombu expert, you may well find something you haven’t tried
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