Last week in this blog, we talked about the difference between western world kombucha and Japanese kombucha. This week, we would like to focus on Japanese kombucha, made from powdered kombu seaweed kelp tea.
As we talked briefly last week, kombu seaweed tea is made of kombu seaweed kelp being thinly sliced, or powdered and used as a beverage.
Majority of people enjoy kombu seaweed powder that can be bought at the local grocery store instead of making your own by crushing kombu kelp.
On top of that, not many people use kombu seaweed tea as a way to quench their thirst nowadays. More and more people started to use kombu seaweed tea for cooking to add a hint of Umami taste in their everyday cooking. Many food companies have launched kombu seaweed tea powder with different varieties. By using it as an ingredient, it will add deeper tastes and can be used as healthy substitute for salt and soy sauce also. Since it is powdered product, no preparation is needed, just mix or sprinkle it in your dish.
We have come up with new product this summer using kombu seaweed tea. Using all the knowledge from handling kombu seaweed products for over 90 years, we are launching kombu seaweed tea on this coming august. This product can be use not only for the tea but to make pickles and many other dishes.
Sorry for all the reader in US, but so far, this new product is only in sale in Japan. Please continue to support us and might have a chance to sell it in US.
Here is the recipe using kombu seaweed tea powder for cooking.
Kombu seaweed tea pasta (1 serving)
– Bacon 2 slice
– Mushroom 2oz.
– Spinach 2oz
– Olive oil 1 tablespoon
– Kombu seaweed tea powder 1 teaspoon
1. Cook pasta noodles
2. Cut bacon, spinach and mushrooms
3. Pour olive oil in a pan and cook bacon with low heat
4. Add spinach and mushroom into the pan and continue stirring.
5. Add pasta and kombu seaweed tea powder.
6. mix it well