the kombu seaweed blog

Archive for the ‘unclassified’ category

Marathon with No Time Competition

September 8th, 2014

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

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

Kombu beer

August 4th, 2014

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.

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

Kombu cured beef

June 26th, 2014

Recently in Japan, dry aged beef is get 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

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

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

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

Kombu seaweed and Beauty

March 1st, 2014

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

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

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.

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

2014 Food Trends

January 14th, 2014

Now that 2013 is over, people are starting to talk about what is going to be hot and trending in 2014 and I know all the trendsetters reading this wants to know what those are.
On Daily News Newspaper, which is in New York and America’s 4th published newspaper, had a article about what the food trend is going to be like in 2014.
http://www.nydailynews.com/life-style/eats/2014-food-trends-include-rise-pigeon-meat-article-1.1542524
In 2014, writer believed that, though already popular, healthy food gain more popularity and will be in high needs and seaweed made the list of food trend. It said that the seaweed will gain popularity not just for sushi, but as a snack food and an umami-rich seasoning such as dashi, seaweed salad and soup. It maybe because umami filled in kombu seaweed helped enlistment of Washoku in UNESCO’s intangible cultural heritage.
Let’s use kombu seaweed and Seaweed Salad on the GO to get ahead of trend!

2014 / artisrams

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

Let’s add Umami to your cooking by easily adding umami filled seasonings.
Umami that is rich in Kombu is said to contributed somewhat on enlist Washoku to Intangible Cultural Heritage. Why don’t you enjoy this umami easily with few process?

One example of using kombu for better seasoning, is by soaking kombu seaweed on soy sauce, it makes mild, umami filled soy sauce that are almost equivalent of the high end seasoning. The other example soaking kombu to vinegar. Just like kombu soaked soy sauce, it makes milder flavor reducing sourness and it’s perfect for pickles.
Moreover, using kombu helps your health. Umami that is in kombu are said that it helps prevent dry mouth and reduces salt usage in cooking.
When umami enters your mouth, umami receptor induces saliva to generate that lasts longer than any other basic taste, giving you a bold taste satisfaction helping you to reduce salt.
Making a dashi from scratch might be too time-consuming, but just by soaking kombu seaweed in the daily use seasoning can acquire umami flavor and lasts for few days.
Utilize this umami ingredient and have a healthy food life.

pickles / ivva

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

You might have noticed that since last year, we have a page dedicated for Washoku: Traditional Dietary cultures of the Japanese. Since 2011, Japanese government has been working on making Japanese food to be enlisted for intangible world heritage. The other day, UNESCO held a review panel for December’s convention. At the review panel, Washoku was provisionally approved for submission.
This Recommendation by review panel held a strong power at the convention, and the recommendation have never been turned down.
Washoku have been used as a mean to create sense of community, health and Japanese government hopes this enlistment will help spread Japanese food culture understandings and cultural diversity with creativity.
Regarding this news, we are renewing a page we have. A new Washoku page will include more detail and information of Umami.
We will continue spreading this wonderful Japanese food to world.

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

New Seaweed Salad on the GO!

October 19th, 2013

We are announcing Seaweed Salad on the GO with new package and 2 new flavors. Seaweed Salad on the GO was originally launched with sesame soy flavor, but due to popular demand for healthier product, we are launching gluten free option.
New flavors are, “Miso & Hijiki” and “Apple vinegar & Garlic”. Miso & Hijiki uses miso, a traditional Japanese ingredient, with hijiki seaweed filled with minerals, fibers, and iron. Miso’s deep flavor goes well with crisp texture of seaweeds.
Apple vinegar & Garlic is not only gluten free, but no oil used, no sugar added. It uses sweetness from apple cider vinegar so it’s perfect for people who are concerned about diet.
Both of the new flavors still have the original seaweed salads texture, nutrients.
With new flavors rolling out, we renewed the package design. We modified the package material from plastic to eco-friendly paper package. It’s not only easy to tell the flavors by the color, it’s easier to carry and dispose
Please try out our new Seaweed Salad on the GO, whether you have tried original sesame soy, or wanted to try but never tried due to gluten free diet. Seaweeds contain a lot of mineral that are helpful for people who is on vegetarian diet.

  • Facebook
  • Twitter
  • Delicious
  • Reddit
  • Digg
  • StumbleUpon
  • Instapaper
  • RSS
Proudly powered by WordPress. Theme developed with WordPress Theme Generator.
Copyright © the kombu seaweed blog. All rights reserved.