Nutrition (per 100g) : Energy 146kcal, Protein 5.8g, Fat 1.3g, Carbohydrate 64.3g, Ash 19.1g, Salt 6.6g
Dried kombu is a type of edible seaweed commonly used in Japanese cuisine to impart a rich umami flavor to dishes.
The dried seaweed is tough and can be somewhat chewy if not properly rehydrated. It softens significantly when soaked in water.
Dashi:Kombu is a primary ingredient in making dashi, a fundamental Japanese broth. It’s usually simmered in water to extract its flavor.
Seasoning: It can also be used as a seasoning or ingredient in various dishes, such as stews, sauces, and even rice.
Rehydration: Before use, kombu is usually soaked in water or simmered to rehydrate it and release its flavors.
Cooking: For dashi, kombu is typically added to cold water and slowly brought to a simmer, then removed before boiling to avoid bitterness.
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