Kombu seaweed, a type of edible seaweed, is said to be the primary source of flavor in Japanese food. The sensitivity, beauty, and sophisticated taste of Japanese food would not be possible without kombu seaweed. Kombu seaweed has an extensive history, not only as a valuable source of food, but also as money or an article of tribute for more than a thousand years. Today, kombu seaweeds may be used as a New Year's ornament or a gift of congratulations, but it is most widely used as a healthy food ingredient； the quintessential ingredient in Japanese cuisine. Let's take a look at kombu seaweeds, which have been recognized for its values throughout the generations.
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Kombu seaweed from Hokkaido has long been distributed around the country as an important commercial commodity. |
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In Japan, people use kombu seaweed in everything, from daily meals to recipes for special occasions. |
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Kombu seaweed is used in most Japanese foods and is the basis of the seasoning. The unique Umami (savory taste) of Japanese foods cannot be achieved without kombu seaweed, the "secret ingredient." |
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Seaweeds are becoming more widely known as a healthy food with few calories and rich minerals. Kombu seaweed, however, possesses something that other seaweeds do not. The ability to produce Dashi (stock) is what makes kombu seaweed the "King of Seaweed". |
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While many other types of seaweeds are used as they are, kombu seaweed is processed and used in a variety of ways. This great depth is another fascinating characteristic of kombu seaweed. |
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Kombu seaweed has a plethora of health benefits since it is extremely rich in minerals and fibers. Also, as it contains very few calories, it is perfect for a beautiful, healthy life style. |
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