Description
Kombu is edible kelp from the 'Laminaria' family of which there are more than ten species widely eaten in East Asia. It may also be referred to as konbu (Japanese), dashima (Korean) or haidai (Chinese). Extensively cultivated on ropes in the seas of Japan, Korea and United States (California)
Green Hills Foods wild, foraged dried, hand harvested and special drying techniques keep this kombu dark, flavourful, and nutrient-rich. Sodium alginates in kombu have been shown in studies to help eliminate heavy metals and radiation from the GI tract. Kombu is an extraordinarily rich source of fucoidans, aligns, iodine, minerals and fiber. It contains very few calories, high in potassium and B vitamins in bio-available forms. These health benefits of kombu can be effective on dieting and beauty. *
For those who cook with sea salt, which does not contain iodine, cooking with kombu and eating sea vegetables can be a valuable source of iodine in one’s diet. Kombu has been used for centuries as a flavor enhancer. In addition to the commonly recognized salty, sweet, sour and bitter taste qualities, kombu contributes a fifth taste, umami. This savory fifth taste is the result of taste receptors for glutamate -- or glutamic acid -- naturally present in kombu. Kombu also increases the digestibility of foods.*
Kombu Sea Vegetable is frequently used to make the delicious noodle broth, dashi, seasoned with shoyu soy sauce. It can be used, however, to make a variety of soup stocks.
Kombu Soup
Add 1 oz. of kombu to 6 cups of water. Bring to boiling and either remove the kombu and serve (for a very delicate broth) or boil for 30 minutes, cut the kombu into thin strips, return the strips to the broth and serve. Vegetables may be added to the broth during cooking. (Serves 4-6)
To make vegetarian broth. Kombu can be used to make a light broth for Asian soups like miso, noodle soup, and tofu soup. To make one quart of broth, fill a pot with 4 cups of water and a 4-6" strip of kombu. Cover and simmer for 20 minutes. Add soy sauce if desired. (Use the leftover strip of kombu in other recipes.)
• To make dashi. Kombu is combined with bonito to make dashi, an essential stock used in Japanese cooking.
• To soften beans. The amino acids in kombu help soften beans and make them more digestible. Add a 4-6" strip of kombu to a pot of cooking beans. After an hour or two, the kombu will disintegrate when stirred. (Any stray pieces should be tender enough to eat, or you can remove them.)
• In stews. Use kombu to enhance the flavor of vegetable stews. It is particularly good with root vegetables like carrots, parsnips, and turnips.
• In salads. Place kombu in a pot, cover with water, and simmer for an hour or until soft. Cut into strips and add to salads.
Storage: Store sea vegetables in their zip top bags or other air-tight containers in cool, dry cupboards.
Shelf Life: Dried sea vegetables will maintain their flavour for at least a year, but likely much longer.
Add kombu to pots of grain, soups or pasta. It can also be used in traditional Japanese dashi stock (Dashi Rrecipe).
To soften kombu, soak it in warm water for 10-15 minutes.
To make kombu crispy, toast it in a 300-degree oven for 10-15 minutes.
Ingredient: Hand Harvested Kombu
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
Keep out of the reach of children.
Allergen Notice:
Packaged on equipment that also packages peanuts, tree nuts, soy and wheat. Our warehouse stores packaged tree nuts, soy, and dairy items in common areas.
Store in Kool dry place.
Product of USA
