Japanese Kombu
Shop online - Buy Clearspring Japanese kombu 50g in the UK or from our Scottish store
Clearspring Japanese kombu 50g
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Clearspring Japanese kombu 50g
Soak and cook for 20-30 minutes to make 'dashi'.
Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks (dashi).
Kombu contains natural glutamic acid - an umami-providing amino acid - that draws out the taste of other foods.
To prepare a basic stock, add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season and add to vegetable dishes.
A strip of kombu cooked with beans helps to soften them and improve digestibility.
Kombu contains a wide range of minerals and is especially rich in iodine.
Clearspring Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan.
Ingredients:
Dried Kombu sea vegetable (Laminaria japonica)
Seaweed is high in iodine. Anyone with thyroid problems should seek medical advice before using seaweeds.
Important Notes:
- Products labelled gluten free, egg free and/or dairy free may still contain traces of allergens.
- Before use (or consumption if applicable) please always check the label/leaflet/manual of the product for allergens!
Seasonal Recipes containing Japanese Kombu
- Bean and Seaweed Soup
According to a recent study, regular bean eaters are 22 percent less likely to be overweight and have smaller waistlines than those who pass on legumes. Beans release energy slowly into the body, making them a great weight loss food. 'They are also high in protein and fibre, which satiates the appetite and helps keep you full for longer periods of time.' This recipe contains 2 stamp size pieces of Clearspring Kombu.
- Traditional Miso Soup
Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well. This recipe contains Cut a 5cm strip of Clearspring Kombu.
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