Kombu seaweed

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Vegetarian broth: simmer 4c water w/4-6″ strip kombu 20m; add soy sauce. Dashi: mix kombu w/bonito. Soften beans: add kombu to cooking beans. Stews: add to vegetable stews. Salads: simmer kombu in water 1h; cut in strips, add to salad. Condiment: dry roast kombu til crisp; crumble, use as salt substitute. Sprinkle over grains, tofu, vegetables. Vegan Cajun, Tofu Soup, Stock Recipes, Vegan Pantry, Sea Vegetables, How To Cook Beans, Asian Soup, Vegetable Stew, Japanese Cooking

A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Dried kombu can be used to make Japanese dashi (a savory broth), added to beans to make them more digestible, and eaten in salads.

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