Kombu (Laminaria japonica) is a fine source of natural sodium glutamate, and, when used as a base for soups and broths, acts as a natural flavor enhancer for all other ingredients. Kombu also softens beans and makes their protein more digestible. EMERALD COVE Silver Grade Pacific Kombu is grown on nets hung between posts secured on the shallow ocean bottom off the northern shore of the Shandong Peninsula in North China, the closest point to Japan in China. The Kombu spores attach themselves to the nets naturally so no actual cultivation is necessary and no fertilizer or herbicide is used.