Kombu, the“King of Seaweed” And Here's Why

Kombu Species and Their Harvest Areas

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(stock). No other seaweed has that gift. This exclusive characteristic of kombu kelp is extremely important and is indispensible to Korean and Japanese cuisine. Dashi is the base of several dishes and valued as a vital and rich ingredient.
Ingredient Spotlight: Dried Dashima/ Kombu

• To make vegetarian broth. Kombu can be used to make a light broth for Asian soups like miso, noodle soup, and tofu soup. To make one quart of broth, fill a pot with 4 cups of water and a 4-6" strip of kombu. Cover and simmer for 20 minutes. Add soy sauce if desired. (Use the leftover strip of kombu in other recipes.)

• To make dashi. Kombu is usually combined with dried anchovy to make dashi, an essential stock used in Korean cooking.

• To soften beans. The amino acids in kombu help soften beans and make them more digestible. Add a 4-6" strip of kombu to a pot of cooking beans. After an hour or two, the kombu will disintegrate when stirred. (Any stray pieces should be tender enough to eat, or you can remove them.)

• In stews. Use kombu to enhance the flavor of vegetable stews. It is particularly good with root vegetables like carrots, parsnips, and turnips.

• In salads. Place kombu in a pot, cover with water, and simmer for an hour or until soft. Cut into strips and add to salads.

• As a condiment. Roast kombu in a dry skillet over medium heat until crisp. Crumble or grind it into a powder and use it as a salt substitute. Sprinkle it over grains, tofu, and vegetables.