Description
Kombu seaweed is one of the most valued seaweeds in Japanese cuisine and the basic ingredient for the preparation of dashi - the traditional base for soups, stews and many other dishes. This seaweed, black-brown in color and with a specific taste, is harvested by hand in the cold, clear waters of the island of Hokkaido, in the Hidaka area, known for the highest quality kombu seaweed.
Harvesting is done at the end of summer using traditional techniques - using bamboo sticks and sharp blades, after which the algae are dried naturally in the sun. There are often white dots on their surface - these are minerals and complex sugars that contribute to the rich umami taste and should not be washed off.
Kombu seaweed is soaked for 10 minutes, then cut into thin strips and boiled for 30 minutes or longer, depending on the dish. They are especially useful in combination with legumes, cereals and root vegetables, because they help in their digestion. They are also used in teas, pickles, spices, and even snacks and sweets in the Japanese tradition.
Ingredients:
100% dried kombu algae (Mitoku, Japan).
Usage:
Do not wash them too much - just wipe with a dry or damp cloth to preserve the natural mineral traces.
Nutritional values per 100g:
| Energy | 1017kj/230.2kcal |
| Fats | 0g |
|
of which saturated fatty acids
|
|
| Carbohydrates | 52.9g |
| of which sugars | |
| Proteins | 6.9g |
| Salt | 7.5g |
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