Seaweed
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.
Wakame seaweed, 100g
Wakame is a type of edible seaweed that which has been cultivated for centuries in Japan and Korea. In addition to the unique taste and texture of soups and salads, wakame is low in calories but provides good amounts of important nutrients.
Even in small amounts, wakame can help increase your intake of minerals such as iodine, manganese, folate, magnesium and calcium.
Just two tablespoons (10 g) of raw wakame seaweed contains:
- Calories: 5 kcal < li>Protein: 0.5 g
- Carbohydrates: 1 g
- Iodine: 280 % of Reference Daily Intake (RDA)
- Manganese: 7% of RDA
- Folate: 5% of RDA< /li>
- Sodium: 4% RDA
- Magnesium: 3% RDA
- Calcium : 2% RDA
Each serving of wakame also contains vitamins A, C, E and K, as well as iron, copper and phosphorus.
Wakame seaweed is the main ingredient in any Japanese miso soup. How to cook miso soup.
The main benefits of continuous use of wakame seaweed:
- lowering blood cholesterol
- lowering blood pressure
- positive effect on lowering weight gain
- lower blood sugar
Wakame (miyok)
Wakame is a type of edible seaweed that has been cultivated for centuries in Japan and Korea. In addition to the unique taste and texture of soups and salads, wakame is low in calories but provides good amounts of important nutrients.
Even in small amounts, wakame can help increase your intake of minerals such as iodine, manganese, folate, magnesium and calcium.
Just two tablespoons (10 g) of raw wakame seaweed contains:
- Calories: 5 kcal < li>Protein: 0.5 g
- Carbohydrates: 1 g
- Iodine: 280 % of Reference Daily Intake (RDA)
- Manganese: 7% of RDA
- Folate: 5% of RDA< /li>
- Sodium: 4% RDA
- Magnesium: 3% RDA
- Calcium : 2% RDA
Each serving of wakame also contains vitamins A, C, E and K, as well as iron, copper and phosphorus.
Wakame seaweed is the main ingredient in any Japanese miso soup. How to cook miso soup.
The main benefits of continuous use of wakame seaweed:
- lowering blood cholesterol
- lowering blood pressure
- positive effect on lowering weight gain
- reducing blood sugar
Kombu seaweed with soy sauce and salt Kurakon Shiokonbu from Japan
Algae is abundantly sprinkled with salt. Thanks to careful transportation, kombu retained a small amount of moisture, so they are not completely dried out.
Ideal for rice, salads or miso soups.
Algae is dried in a mixture of salt and soy sauce.
A unique combination of flavors in a large package.
Ingredients: indicated in the specifications
A small package of Japanese kombu seaweed is also available
Japanese dried kombu with salt and Kurakon Shiokonbu soy sauce
Algae is abundantly sprinkled with salt. Due to careful transportation, the kombu retained a small amount of moisture, so they are not completely dried.
Ideal for rice or onigiri, salads, miso soups.
The algae are dried in a mixture of salt and soy sauce.
A unique combination of flavors in a small package.
Ingredients: specified in the specifications
A large pack of Japanese kombu seaweed is also available
Kurakon Tegaru Wakame wakame from Japan
Crunchy and delicious wakame seaweed is dried and cut into small pieces to make it easier to use. Due to their origin, they have a salty taste.
Compared to kombu seaweed, wakame contains less salt, so wakame can be consumed as a snack or a healthy snack.
Wakame is most often added to miso soups, salads or sprinkled on rice .
Contains a large amount of fiber, calcium and iron.
Buy as a separate item or as an addition to miso soup
When soaking, the seaweed expands and expands several times.