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Kombu, the "King of Seaweed" and Here's Why

The All-Important Dashi

Seaweeds are becoming more widely known as a healthy food with few calories and rich minerals. Kombu kelp, however, possesses something that other edible seaweeds do not, and this is what makes kombu kelp the “King of Seaweed”. Not only is Kombu kelp delicious on its own, but it is different from other seaweed in that it produces Dashi(broth). No other seaweed has that gift. This exclusive characteristic of kombu kelp is extremely important and is indispensible to Japanese cuisine. Dashi is the base of several dishes and valued as a vital and rich ingredient.
Seaweed // Use as Dashi // Kombu : Kombu is the only seaweed which can make Dashi. Dashi is widely used in Japanese cuisine and is the base of the seasoning. // How to Make Dashi from Cold Water / Imgredients / Kombu:30g Water:1000ml / 1. Wipe surface of kombu with a tightly wrung kitchen cloth (do not wash with water). 2.Soak kombu in water for 10hours before removing. / How to Make Dashi from Hot Water / Ingredients / Kombu:30g, Water:1000ml / 1. Wipe surface of kombu with a tightly wrung kitchen cloth (do not wash with water). 2.Set kombu in water for 30 minutes, heat water at medium heat. Remove the kombu just before the water boils. /// Seaweed // Use as an Ingredient // Kombu : Kombu itself is a versatile ingredient, with its chewy texture and Umami taste. It goes well with just about anything and bring out the true flavor fromthe other foods. / Wakame seaweed : Wakame is often used in salads or soups, including miso soup. / Nori : Nori is a type of seaweed used to cover sushi, onigiri, or rice. It is mostly used by wrapping around other foods. / Hijiki : Hijiki is a type of seaweed that cannot be eaten raw, and is often used in nimono.
Seaweed
Use as Dashi
Kombu
kombuKombu is the only seaweed which can make Dashi. Dashi is widely used in Japanese cuisine and is the base of the seasoning. How to Make Dashi Broth
Use as Ingredients
Kombu
kombuKombu itself is a versatile ingredient, with its chewy texture and Umami taste. It goes well with just about anything and bring out the true flavor from the other foods.
Wakame
WakameWakame is often used in salads or soups, including miso soup.
Hijiki
HijikiHijiki is a type of seaweed that cannot be eaten raw, and is often used in nimono.
Nori
NoriNori is a type of seaweed used to cover sushi, onigiri, or rice. It is mostly used by wrapping around other foods.
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