This is dried forest kelp, mostly imported, and extremely high
in umami-inducing glutamates, making it ideal to add to stocks and
stews. With bonito it forms the cornerstone of Japanese stock -
dashi. Supplies of kombu in Australia are frequently affected by
interceptions by the Australian Quarantine and Inspection Service,
which tests kombu for iodine levels. If they're too high, the goods
are declared failed foods and are not allowed to be sold.