The secret weapon of chefs around the world is also happens to be as delicious as it is sustainable. Kombu, also known as sugar kelp, adds incredible umami to everything from stocks to a pot of beans. Most Kombu is imported from Asia but this sustainably grown and harvested seaweed comes from the pristine waters off the Gulf of Maine. It is rich in minerals and a great source of iodine, calcium and fiber.
Use it to make dashi (the base of miso soup), make the best chicken noodle soup ever, and add it to your pot of beans to make them more flavorful. Seaweed does not add flavor, it simply enhances the flavor of everything its added to.