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 odor 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.
