Dashi Kombu

Dashi Kombu algae, 1kg

Kombu is mined in open areas of the North Sea at a depth of 5-7 meters. Dashi Kombu is large dried brown seaweed leaves used for making broths.

Japanese cuisine is hard to imagine without Kombu seaweed. Along with Wakame seaweed, they are used to make miso soups and are also added to Japanese salads.

Together with Bonito tuna shavings, kombu is an essential component of Dashi soup broth. Kombu is also used to flavor boiled rice in sushi, and for stews, as it harmonizes perfectly with vegetables, meat and fish. owe their fragrance. Therefore, it is not necessary to wash the algae, it is enough to wipe them with a damp cloth, and then cut them into pieces. When cooking, both the kombu algae themselves and the water in which they were soaked are used. Kombu is used to make savory snacks.

Kombu is a source of glutamic acid, responsible for one of the five basic tastes, umami (added to salty, sweet, sour, and bitter in 1908). In addition to kombu, monosodium glutamate gives this taste.
This algae is rich in iodine, calcium, iron, vitamins A, C and vegetable fiber. Its lower, thickest stems are most valued.