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Japanese kelp - an essential ingredient in the Japanese kitchen. Used to make the quintessential Japanese soup stock (dashi).
| Storage instructions | Keep sealed and use before expiry date. |
| Contra-indications | Sea vegetables are naturally rich in iodine. Iodine is essential for good health but excess intake may affect thyroid function. Guidance from food safety authorities suggests limiting consumption of this sea vegetable product to no more than 1g per week ( |
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