Matsu Sea Tangle

Matsu is one of the few regions in Taiwan where kombu can be cultivated. Planted in winter and harvested in spring, its short growing period results in a delicate, crispy texture. Whether used in soups or cold dishes, it offers a burst of umami flavor. When dried, the surface of the kombu often develops a white crystalline powder—mannitol—which contributes to its natural sweetness and is also a valuable medicinal compound. Before cooking, simply brush off any surface dust gently to avoid washing away these beneficial nutrients!