Filed under: unclassified | Umami chocolate using kombu seaweed はコメントを受け付けていません。
Its bit late but we are going to talk about Valentine’s Day, because who doesn’t like candy?? So in all over the world, Valentine’s Day is usually a day for lover, but here in Japan, it’s the day people give out chocolates for friends and lover. Every time of this year, many media and department tries to bring up the hype for Valentine’s Day.
Many Chocolate brands come out with new chocolate but this year; the buzz was taken by chocolate made by famous Chocolatier, called DNA chocolate.
This Chocolatier believes that “First thing you tasted when you first came into this world, must be the key for making people want to grab more”. Based on his believe, he came up with chocolate filled with Umami, which is filled in breast milk. Breast milk contains same Umami that kombu seaweed have called glutamic acid. To replicate this breast milk, Ma-kombu seaweed were used.
Ma-kombu seaweed that was used for this chocolate is known for its rich sweetness. I’m sure Ma-kombu matched sweet and bitter chocolate flavor. (For more details of characteristics of Kombu seaweed, click here→Characteristics of Different Kombu Seaweed and its History) This DNA chocolate has won many prizes including gold prize for world biggest chocolate convention. This chocolate may have triggered judges’ nostalgia and Umami in the chocolate.
Just like chocolate have many varieties from white chocolate to dark chocolate, kombu seaweed have many varieties as well. Valentine’s Day maybe over, but if you can use kombu seaweed into daily meal, you may be able to find love of your life!
Chocolates from the Winchester Cocoa Co / Fareham Wine
Filed under: unclassified | Exploring Japanese Flavors in Space はコメントを受け付けていません。
Japan Aerospace Exploration Agency (JAXA) have announced 33 new menus for Japanese space food in order to maintain astronauts performance, nutrients and reducing stress.
The new menus included Hijiki Salad, Nori seaweed and Miso soup. Those menu uses seaweed as an ingredient. Seaweeds are filled with natural minerals and fibers and are perfect for taking in nutrients under harsh condition such as space and this might have lead to be picked as a new space food candidate.
I’m sure they miss their familiar food especially when they are thousand miles above earth. I hope they could find successful result eating these seaweed foods that are basic building blocks of Japanese food.
Filed under: unclassified | Seaweed being 2015 food trend はコメントを受け付けていません。
2014 is coming to an end in a month and many food trends has passed by including quinua, chronuts and many more. I’m sure many of you have tried it.
On the Gurdian blog page, they revealed 2015’s prediction of what food is going to be a trend. Seaweeds made one of the lists as it becoming more popular to use in food and beverage. Especially for beverage, the Gurdian mentioned about beer made of seaweed in United States. We’ve touched this story before and how it’s going to become a new trend.
On 2015, we will continue to spread the goodness of seaweed to become food trend.
Seaweed / Chris_Parfitt
Filed under: unclassified | Largest Seaweed Salad in the World はコメントを受け付けていません。
In many countries, Navy day is a holiday and Russia is one of the countries to celebrate Russia. In Russia, there are many events throughout country to celebrate this day. For this year in city of Vladivostok, people celebrated Navy day by making a world’s largest seaweed salad. World’s largest seaweed salad consisted of 524kg (1,155lb) and made by 40 chefs.
There is no way one can eat all this seaweed salad cost and time too much but if it’s seaweed salad on the Go, each cup is portioned for one serving and just re-hydration is needed. Why don’t you keep one in your pantry and start healthy life?
Filed under: unclassified | Marathon with No Time Competition はコメントを受け付けていません。
Just like America, running is one of the popular sports enjoyed by many and marathon competition is held everywhere in Japan, including unique ones.
In Kanagawa prefecture, marathon called “Human Salted Kombu Seaweed Marathon” is held every year. It’s not only the name that is unique about this marathon. As everyone know, usual marathon competes time you finished, but this marathon compete on how much weight they loss at the end by sweating. This event is 19th annual marathon and has a long history to it.
This unique name derived where when people sweat, sodium and minerals stains on their shirts all white, making them look like white powder on surface of Kombu seaweed.
When you hear this story, you might think that the white powder on surface of kombu seaweed is sodium and minerals, but the actual white powder is Umami. Umami that are contained in Kombu seaweed is crystallized on surface when sun dried. Before using Kombu seaweed, do not wash it with water as umami will washed out, so use tightly wrung cloth to wipe off any sand.
Kombu seaweed is perfect for taking in minerals that are lost during sports and it is often used to avoid heat fatigue. Let’s take healthy meal when you sweat or tired from all the heat, and have a healthy blast with your life.
Tullamore Harriers Half Marathon 2014 (Start) / Peter Mooney
Filed under: unclassified | Kombu beer はコメントを受け付けていません。
Kombu is usually used for food to add umami and depth to the dish, but it’s not only food dishes you need umami. Beverage needs some umami too
A local brewery in Maine, U.S.A, Marshall Wharf Brewing Co. is brewing beer out of local cultivated kombu seaweed. This brewer believes that by using kombu seaweed, they can brew tasty beer using umami. Moreover, you can intake all the minerals and goodies and they want to make this their local symbol.
Let’s look at Japan where kombu seaweed is used everywhere, rooting to their culture. In Japan, it is not unusual to eat kombu seaweed to go with beer, but it is not easy to find kombu beer. But, it’s too early to assume that it doesn’t exist. Though it’s not known to many, there is brewer in Japan using kombu seaweed extract. Just like what the brewer in Maine thought, they claim that their beer has umami and depth than other regular beer.
Kombu is versatile superfood ingredient that can be used for anything, not only for the food but to the beverage. Let’s get umami to your diet and umami in you.
Filed under: unclassified | Kombu cured beef はコメントを受け付けていません。
Recently in Japan, dry aged beef is getting people’s attention and becoming a trend. This buzz started with few restaurants started serving dry aged beef. Dry aged beef is literally beef that is aged by drying instead of typical wet aged beef. Dry aged beef are said to be tender and have depth in flavor. Now, this may sounds good, but there’s a reason why dry aged beef didn’t become popular before, cost and time. To age the beef, temperature and humidity must be maintained whole time, and 40% of the weights are wasted during aging process, costing far more than wet aged. Due to these reasons, dry aged beef are not something you can find anywhere even in the states. If you are one of those people who can afford it, or proximity of restaurant that serves one, must be really lucky.
After reading how costly dry aged beef can be, many would think that it’s hard to make one of your own dry aged beef from scratch. However, you can use traditional Japanese cooking technique to make something similar to dry aged beef. If you are avid reader of this blog, you probably guess it already, but it’s kombu curing. I’ve talked about this technique few times before, typically used for fish. Kombu curing is most common for fish to increase storage and umami. In Toyama prefecture where this technique originated, cures beef and consume it raw. When beef is kombu cured, kombu tenderize and increase in umami without spending so much time and energy.
All you need to prepare is kombu seaweed, beef and salt. When dry aging beef, due to its weight loss, beef must be a huge chunk. Though if its kombu curing, just regular piece of steak would be good enough due to no weight change occurs during this process.
Its 3 easy steps, just sprinkle salt on a steak, wrap around it with kombu seaweed, then wrap it with plastic wrap. Store it in the fridge over night. It is guaranteed that it taste much better than regular steak and much easier and affordable than dry aged steak.
pic 9725 / BrownGuacamole
Filed under: unclassified | Kombu seaweed and dried bonito flakes get together for wedding はコメントを受け付けていません。
Just by looking at the title, you guys probably have no idea what I am talking so let me explain a little. Wakkanai city in Hokkaido where their local specialty is kombu, and Makurazaki city in Kagoshima, where their local specialty is bonito is having a wedding as a part of their promotion.
Kombu seaweed and bonito are both a building block and imperative ingredients of Washoku (Japanese cuisine) as they are used for dashi soup stock. It’s a scientifically proven and widely known fact that when kombu seaweed and bonito are used together, their umami is enhanced exponentially. Both cities have used this characteristic and use it as a promotion opportunity when Washoku got enlisted to UNESCO’s World Intangible Heritage. Bonito from Makurazaki proposed kombu seaweed and wed on February 19th at Izumo Shrine, where Japans one of most famous shrine.
Japanese Washoku and Japanese dashi is re-evaluated as it got enlisted on World Intangible Heritage. Please try umami-filled dashi that are perfect for each other that makes them married together.
Wedding ceremony / pelican
Filed under: unclassified | Kombu seaweed and Beauty はコメントを受け付けていません。
If you read this blog, I think you guys are well aware that kombu seaweed is super food due to its taste and health effect. But kombu seaweed is also good for your beauty too.
Many probably have experienced skin trouble caused by work stress, insufficient sleep time and such. Of course, daily skin care is important, but what you eat could help you get better skin and kombu seaweed can help.
Calcium, a known nutrient for generating healthy teeth and bones but it’s also an important nutrient for your skin. Calcium is said to helps metabolism of your skin and keeps it moisturized.
Most people probably drinks milk in order to meet your calcium needs but now on, kombu seaweed can be your substitute. Though it depends on species of kombu, kombu seaweed contains 3 to 8 times more calcium* of milk. (*Source: Japan Food Database 2010). For those who can’t take milk due to their likes and dislikes, vegans, and lactose intolerant, kombu seaweed can replenish your calcium with umami rich foods and maintain healthy and beautiful body.
Kombu seaweed is also rich in Vitamin B2 which helps you maintain healthy skin. It also depends on species of kombu seaweed, but Hidaka kombu, a highest Vitamin B2 content seaweed contains 0.6mg per 100g. (Source: Japan Food Database 2010) That’s 35% of daily value.
Kombu seaweed is easy to include in your diet and can be used in various ways for every day to keep your healthy body and skin. Just keep in mind that balanced diet is the key in a healthy meal and don’t rely too much on certain foods.
Bacalhau dos Mundos (1) / arnold | inuyaki
Filed under: unclassified | Kombu and sweets fusion seeks for new possibility in kombu seaweed はコメントを受け付けていません。
Earlier in this blog, I wrote that Toyama prefecture in Japan has Japan’s highest kombu seaweed consumption and has many unique use to it. But this time, there is a city using kombu seaweed to promote them.
Takaoka city in Toyama prefecture was long used and flourished for hub port for kombu seaweed trading as it was in the middle of kombu road. Takaoka city commerce and industry association collaborated with local restaurants and provided with set menu called Takaoka kombu dish.
This promotion went well and they decided to come up with more menus, naming Takaoka kombu sweets. I have said many times that Kombu is used for basis of Japanese cuisine, but it’s rare to see kombu used as a sweets. Lists of kombu sweets the city came up with included food such as kombu cookie, parfait, gelato and bagel.
There are more than 20 restaurants that offer kombu sweets and all of them are mixed with kombu’s saltiness and sweetness.
Kombu is not only basis of Japanese cuisine but can be used in dessert, Western cuisine and has many possibilities. Please try using kombu to not only traditional food but to new dishes too.