Recipes with Kombu
Kombu is commonly eaten in East Asia. It is a kind of algae. It is found in abundance in the Japanese and Korean seas.
It is often used to make Dashi juice in Japanese cooking. It is also known as dried seaweed. It has a salty flavor. It should be cooked after being kept in cold water. When wet, their size increases approximately 3 times. It is plant-based. Ideal for vegetarians.
Kombu is rich in minerals such as potassium, iodine and calcium as well as vitamins A, C and B. It can be stored for several years in dry and cool place when kept away from humidity and light.
It is a natural flavor enhancer for meals. It also contains glutamic acid enzyme. It is especially preferred to prevent gas in bean dishes. It is low in calories. In addition to dashi food, it is also used in making beans, soups and stews.