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| kombu - www.healthnote25.com |
Kombu (昆布) or konbu are seaweed (seaweed)
generally from species of Laminaria japonica consumed by people in East Asian
countries such as China, Korea and Japan. In Korean is known as dashima or haidai
(Chinese: 海带; Pinyin: Hǎidài).
In Japan, kombu is used in Japanese
cuisine as a base of broth called dashi, cooked with vegetables and meat, or
processed into processed foods as a side dish of rice friends.
Dashi kombu is a clear broth taken from kombu.
Kombu silenced in a pot of water, cooked to boiling, Kombu removed, and boiled
water ready for use.
Raw kombu are sold in dry form with
different sizes according to price and need. The best dried kombu used in
restaurants is sold in the form of very long sheets (1-2 meters).
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