Sugar Kelp grows in the lower shore area and can only be harvested with very low tides. It is attached to rock with a small but strong holdfast. After stormy weather, Sweet Kombu can be seen floating still attached to small pieces of rocks.
Sugar Kelp has a sweeter taste than Kelp (Laminaria digitata). It can be used similarly as sea vegetable in stews, soups, chowders. It adds a sweeter flavour.
Also, very tasty as oven crisps: Sweet Kombu needs to be soaked in water for 30 minutes, after that just dry it with paper towels, drizzle with nut or olive oil and put into the oven for about 10 minutes. Check on it as thinner plants will be ready sooner!
Just like Kelp (Laminaria digitata), Sweet Kombu contains a higher level of iodine than other seaweeds.
Check with your physician before consuming a bigger amount of Sweet Kombu.
If necessary, the iodine content can be reduced by boiling or just soak the Sweet Kombu in water for several hours and changing the water several times.