How superfood seaweed boosts heart, gut and thyroid health

Vicky Lau, chef-owner of two-Michelin-star Tate Dining Room in Sheung Wan, Hong Kong, enjoys cooking with all types of seaweed, but one of her favourites is kombu.Widely consumed in East Asia, the thick, waxy, rubbery kelp lends a unique savoury, umami flavour to Japanese soup stock (dashi) and seasonings, thanks to its high concentration of glutamic acid, a common amino acid found in vegetables and animal proteins.“We always have good-quality kombu stock in our restaurant; it gives an…

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