What is Kombu and Where is it found:
Kombu is a dark long thick seaweed from the Kelp family, and green-brown in colour. It is farmed in Japan, but is also used in some Chinese and Korean cuisine.
It is cut, dried, and sold in smaller, more manageable strips. When it is dried it develops a white mineral layer that adds to its flavour.
Uses and Preparation:
Kombu is sweet to the taste, and is often used to flavour stock for soups and sauces.
To prepare dashi, a traditional Japanese stock, simply put strips of dried kombu into cold water, bring to the boil for 10 minutes, and use this liquid as the base for other dishes, such as miso soup.
The remaining kombu is either discarded or it can be eaten as it is, added to dishes, or wrapped around spiced fish or vegetables. Another idea would be to simmer strips of it in soya sauce and mirin to make tsukudani.
When boiling beans, throw a strip or two of kombu into the pot to add minerals, and to improve their digestibility.
Kombu can also be cut into smaller strips and pickled with sweet and sour flavours.
Health Benefits of Kombu:
Kombu seaweed is rich in protein, fibre, potassium, calcium, iodine, magnesium, iron, carotene, vitamin B1, vitamin B2, and folate. Lignans, which help fight cancer, and glutamate, a neurotransmitter involved in memory and learning, are also abundant in kelp.
The iodine in kombu is essential for growth and development, and is known to boost thyroid function.
With its characteristically high mineral content, kombu can also help lower blood pressure, while the protein and fibre content stabilizes blood sugar, and supports digestion.
Something Similar:
Other seaweeds that can be used in cooking are Earth Products' Dulse, Nori, Wakame, Arame and Hijiki.
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