Ingredients
Kombu Sea Vegetable Hokkaido ingredients: Dried sea vegetable (Laminaria japonica)
About Kombu Sea Vegetable Hokkaido
Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks. 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.
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