Use of kombu seaweed in world

Usage of kombu seaweed has been widen but there are not many countries using kombu in daily diet and savory. Kombu probably will continue to be used as a healthy ingredient and gain presence in the use. With in that use, there will be better methods, recipes will be introduced and to make more people to enjoy kombu seaweed, we will continue to provide with products that satisfy demands.

Recently, Kombu has been used in many parts of the world as healthy and tasty ingredients. However, Japan is the only country establishing a way to consumer as soup stock and many other cooking methods. Not only dashi stock but traditional shaved kombu are seasoned only with Vinegar, and many other product using kombu try to pull out all the umami kombu seaweed have. Though, it is true that kombu seaweed have been eaten in many other places of world.

Japan leads a consumption of kombu seaweed in the world, but behind Japan is China. China which is most of the geographical area is occupied on land, kombu seaweed and other seafood were considered valuable and given from korea and japan as a tribute. During Qing dynasty, many kombu seaweeds were exported from Japan through Nagasaki and Okinawa. It was treasured as one of the few ingredients to intake iodine because at the time, many inland residents suffer from endemic disease from lack of iodines. Cooking method varies depending on the region such as using sliced kombu as appetizer, stir fry, and soup. However, most of the kombu seaweeds consumed in China are cultured kombu harvested within a year, which cannot be used as dashi stock.

In Taiwan, Kombu seaweeds are used in many households and can be seen in general grocery markets. Many street vendor served kombu seaweed as a thinly cut kombu kelp that is tied and dried.

Moreover, Russia has been increasing the consumption. It is consumed in a can where putting sliced raw kombu pickled in plain oil. It is true that consumption of kombu seaweeds are rising in Russia, it is mostly used for it’s nutrients as substitute a vegetables and not for it’s palate.

In America, due to its trend of Japanese food, consumption has started to rise rapidly with the 2000 tons of consumption every year. Kombu seaweeds are used mostly in Japanese restaurants and dried kombu. Other than these countries, European nations spiked the fish consumption due to its healthy Japanese food trend and seaweeds are used as rich in minerals and fibers. As our company sells Seaweed Salad on the go and Japanese delight, it is enjoyed by many for its taste and health benefits. These products are easy to make in regular household, where previously it was hard to obtain in your daily diet.

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Seaweeds in the UK

Few weeks earlier, there was the news that first license to sell, and harvest seaweeds were given to a man from government in the United Kingdom. They hold many coastal areas and able to harvest and more than 650 seaweeds exists in their economic water. However, not many types of seaweed were eaten in the UK. As the traditional seaweed delicacy, laverbread exists but many do not eat often or avoid it due to its image of poverty. Though, as the Japanese food got popular and got the support from general public, seaweed became more common to them. As people started eating seaweeds, their image started to change into something healthy.


Laverbread Oatcakes topped with Soft Goats Cheese & Laverbread / Girl Interrupted Eating

Seaweeds are not only rich in mineral but enhances flavor of the dish. In fact England’s renowned celebrity chef and owner for “Fat Duck”, Heston Blumenthal was assigned for project in National Health Service to make the hospital food better and proposing them to use seaweeds in the dishes to add meaty flavor. A meal time is one of the few pleasures for patients but often times; seasonings are too weak due to the health concerns. To fix this problem, Blumenthal recommended adding seaweeds such as kombu seaweeds to enhance the flavors and umami not adding any sodium. By using nature made ingredients filled with glutamate, making it possible to serve healthy dinner that actually tastes good for patients. This project is still on an experimental stage and is used in few NHS hospitals but initial reaction of patients went well. If this project succeeds on running an everyday meal, it will be applied to all of the NHS hospital in all over the United Kingdom.

I hope to take this opportunity for people in The UK to try out more seaweeds and enjoy the health and flavor benefits from it.

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