The new “in” ingredient

This post is from a recent article from the Financial Times. They call kombu the new “in” ingredient. All the chefs are recognizing the power of kombu that has been used in Japanese cooking for centuries.

Here is an explanation of WHY it is such a great taste enhancer;
“The Japanese further enhance this quality by sun-drying their kelp. This ensures that the seaweed retains a little moisture and forms a powdery white dusting called mannite, which is particularly strong in glutamic acid.”

You can read the rest of the article from the link below:

http://www.ft.com/cms/s/2/6bbc7534-3eef-11e0-834e-00144feabdc0.html#axzz1G9d2tS00

  • Facebook
  • Twitter
  • Delicious
  • Reddit
  • Digg
  • StumbleUpon
  • Instapaper
  • RSS

Kombu makes you skinny?

The theory presented in this article concerning alginate is something that has been discussed for quite sometime. Alginate “reduces the amount of fat absorbed by the body”. Another fun fact that is not included in this article; kombu also helps you release the sodium that you have consumed since sodium attaches to potassium and alginic acid!

Its quite an interesting article. Please check it out.

http://www.sciencedaily.com/releases/2010/03/100321203508.htm

  • Facebook
  • Twitter
  • Delicious
  • Reddit
  • Digg
  • StumbleUpon
  • Instapaper
  • RSS