Prophase Kelp vs Kombu

Recently I went to purchase what was labelled as 'Prophase Kelp Slices' at my local Chinese grocery store under the belief that it is the same as Kombu (as suggested by the comments of this video by Chinese Cooking Demystified: https://www.youtube.com/watch?v=OA1pLCtZX2w&t=35s&ab_channel=ChineseCookingDemystified and this website https://www.diversivore.com/the-pantry/kombu/). However, I was told in the checkout by the cashier that the kelp slices would be 'too hard' and isn't the same, or even a suitable substitute for Kombu. Who is right here and what is the difference if there is any? Kombu is difficult to find in Australia due to import restrictions due to its iodine content so I would really like to know if 'Prophase Kelp Slices' are the same. submitted by /u/Montoo24 [link] [comments]

Prophase Kelp vs Kombu

Recently I went to purchase what was labelled as 'Prophase Kelp Slices' at my local Chinese grocery store under the belief that it is the same as Kombu (as suggested by the comments of this video by Chinese Cooking Demystified: https://www.youtube.com/watch?v=OA1pLCtZX2w&t=35s&ab_channel=ChineseCookingDemystified and this website https://www.diversivore.com/the-pantry/kombu/). However, I was told in the checkout by the cashier that the kelp slices would be 'too hard' and isn't the same, or even a suitable substitute for Kombu.

Who is right here and what is the difference if there is any? Kombu is difficult to find in Australia due to import restrictions due to its iodine content so I would really like to know if 'Prophase Kelp Slices' are the same.

submitted by /u/Montoo24
[link] [comments]