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Kombu.

A type of kelp, this subtly salty and sweet sea vegetable imparts umami flavor. Add a 4- to 6-inch strip of kombu to a pot of cooking beans to make them more digestible—kombu’s amino acids break down gas-producing sugars in beans. Also add to stews or slow cookers to boost flavor.

Try it in:

• Quinoa Pilaf with Kombu-Shiitake Mushroom Sauce